The night before, add flour and water to your sourdough starter, making a pretty thick starter. The next day measure 2 cups of starter into a large mixing bowl to make these waffles.

Exact measurements: These measurements will give you just the right about of sourdough to make sourdough waffles.

1 cup (260g) water or milk2 cups (240g) all-purpose flour or whole wheat1 tablespoon (30g) sourdough starter

Mix water, flour and starter in a mixing bowl and cover with a damp towel. Let rise over night and mix up waffles the next morning.

In the morning, to your bowl of thick sourdough starter, add baking soda and baking powder, salt, maple syrup, eggs, vanilla and melted butter. Mix together with a whisk until combined. The batter should be pourable and not too thick. If it is really thick add a little extra milk or water.

Lightly oil your waffle iron with some coconut oil or avocado oil spray. Once oiled, preheat your waffle iron.

Pour enough batter onto the waffle maker until right before it reaches the edges. If you add too much it will squeeze out the sides making a mess.

Waffles can be cooked a little less time for softer waffles, and a little more for a crispier waffle. Be sure to follow the waffle manufactures instructions for cooking time.

While traditionally waffles are served with maple syrup on top, they can also be spiced up a bit by adding other toppings as well.

Topping Ideas: Butter and maple syrup, fresh fruit or homemade fruit syrup, whipped cream, peanut butter and honey, or another nut butter would work too, or cinnamon. Waffles can even make great sandwiches: PB&J, cheese and ham, eggs and bacon, etc.