Made with a hefty amount of sourdough discard, this recipe will help you make a dent in your discard supply as well as leave you with 10 light, airy, and crisp waffles to enjoy now or freeze for later. 

Notes:

• For best results, please use a scale to measure. 
• Baking Soda: I know 1/4 teaspoon of baking soda feels like a negligible amount, but it makes all the difference in ensuring the waffles brown evenly and rise properly. 
• Salt: If you are using Morton Kosher salt or fine sea salt, use 3/4 teaspoon. 
• Sourdough Discard: You can use either freshly discarded discard (as in from a room-temperature feeding of your starter) or you can use discard you’ve had in the fridge (ideally not older than 2 weeks). Ideally, you are feeding your starter at 100% hydration, meaning equal parts by weight flour and water, which is the hydration of the starter I used in all of my waffle experiments. If you need to use less starter, such as 100 grams, simply increase the amount of flour and buttermilk by 50 grams each. 
• Buttermilk: To make your own buttermilk, place 1.5 cups of milk in a 2-cup measure. Stir in 2 tablespoons of vinegar or fresh lemon juice, and let it sit for 10 minutes. Stir it again; then use.