Chocolate Malt Sourdough Waffles
Inspired by techniques from King Arthur Baking.
Deep, malty chocolate waffles built on an overnight sourdough sponge, with melted pockets of chocolate running through.
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Method
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Equipment
- waffle iron
- large bowl
- medium bowl
- whisk
- ladle
- wire rack set in a rimmed baking tray
- sieve
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 478 kcal |
| Protein | 9.7 g |
| Carbohydrate | 74.9 g |
| of which sugars | 38 g |
| of which free sugars | 37.6 g |
| Fat | 19.3 g |
| of which saturates | 10.9 g |
| Fibre | 6.1 g |
| Salt | 0.94 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 7 servings
Overnight sponge
- 225 g ripe sourdough starter
- 285 ml cool water
- 170 g wholemeal flour
Batter
- 43 g Dutch-process cocoa
- 71 g malted milk powder
- 1 tsp baking powder
- 4.5 g fine sea salt or table salt about ¾ tsp
- ½ tsp ground cinnamon
- 150 g caster sugar
- 2 large eggs
- 85 g unsalted butter, melted
- 2 tsp vanilla
- 130 g dark or semi-sweet chocolate chips (mini chips work well)
For cooking
- 1 tsp neutral oil, for the iron
- 1
Ferment. Mix 227 g ripe sourdough starter, 283 ml cool water and 170 g wholemeal flour in a large bowl, cover and leave at room temperature overnight, about 12 h.
- 2
Warm. Heat the oven to 95°C with a wire rack set in a baking tray inside, then heat the waffle iron and brush it lightly with 1 tsp oil.
- 3
Sift. Sift 43 g cocoa, 71 g malted milk powder, 1 tsp baking powder, ¾ tsp fine salt, ½ tsp cinnamon and 149 g caster sugar into a bowl.
- 4
Mix. Stir the sifted ingredients into the overnight sponge with 2 eggs, 85 g melted butter, 2 tsp vanilla and 128 g chocolate chips until combined.
- 5
Cook. Cook the batter in the hot iron following its usual timing until deeply chocolatey and set.
- 6
Hold. Transfer waffles to the rack in the oven, where they will crisp further as they wait.
- 7
Store. Freeze any leftovers for a few weeks and reheat straight from frozen in a toaster.
Storage
Freeze leftover waffles for a few weeks and reheat them straight from frozen in a toaster. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
