This recipe worked very well for us. Finding the right waffle recipe has been difficult for me, so I changed just a few things. With this recipe, I started by mixing the wet ingredients together first, then adding the flour, salt, sugar; and let it sit overnight. Put into the refrigerator before going to sleep. In the morning, add the baking powder and soda, then let sit for just a few minutes, while you heat up the waffle iron. (These are also the steps that I follow for my sourdough pancakes.)

I also needed to make it gluten free for my husband. So I used mostly rice flour with a little bit of sorghum flour. This did not need the xanthum gum.

The taste, quantity and texture was just right. But for a large family, you might want to double the recipe.
ENJOY!

Quite good! The waffles had a nice crisp on the outside and were still moist on the inside. I liked that the recipe was easy and I didn't have to prep it the night before (though if you want more intensity of the sourdough flavor you could do that). A great spur-of-the-moment I want sourdough waffles recipe.

This recipe was easy to make and delicious! This is a perfect way to use starter you need to get rid of when feeding. You can freeze them for use in the toaster later. I loved it.

Best texture of any waffle I've made so far. Fantastic.

Easy, and delicious!

I am new to sourdough, and this was my first attempt at using my extra starter for anything. These were easy and very very good. I was looking for a recipe that I didn't have to prep the night before, and this worked out perfectly.

My bread attempts, on the other hand......

Good. I've developed a milk allergy and followed the recipe exactly except for the use of water instead of milk. Worked fine. Waffles were crisp even before they got very brown.

This is a wonderful easy recipe. I add 1/4 to 1/2 cup broken pecans and brush my waffle iron with coconut oil. Since there are usually just the two of us I put the extras on wire racks and freeze them. Great to pop in the toaster before skiing.

I separated the egg and beat the white till fluffy -- folded white into batter as a final step. I mixed all the dry ingredients together and then added the wet ingredients. I used buttermilk rather than plain milk. I gently heated the milk to about body temperature to encourage the development of the yeast. Next time I will try mixing all except the egg the night before and leave it lightly covered on the counter.

Absolutely fuss free, delicious waffles, with just the right touch of sourdough flavor!
Would add a bit more sugar next time and remember not to over bake them.

Good basic recipe that, as other comments show, can be modified for your taste and schedule. Used a small egg and cut in half for two, but you could freeze and toast leftovers. For more sourdough "tang" let the batter work for an hour or up to overnight (if egg is already mixed in, best to refrigerate). Light inside with crispy, golden brown crust.

Liked the recipe, quick and easy, no proofing so easy to do last minute. Kids liked it too and want me to make these waffles again!

Great recipe. I like my waffles on the sweet side so I doubled the sugar amount. They turned out great!

I'm not a sourdough newcomer and applied lessons learned from my time in Alaska. Mixed flour, sugar, salt, milk, and starter and left out covered overnight. Next morning, beat remaining ingredients except soda and baking powder, and folded into sponge. Last step, dropped baking powder, but dissolved baking soda in a small amount of water. Stirred gently into mix and then waited for 5-10 minutes to let the baking soda and acid generate bubbles. Then prepared with preheated waffle iron. Excellent!