Learning about the art of sourdough has been a fun process. I didn't get it right off the bat; it took me a few tries and a lot of reading and many troubleshooting conversations with my sister-in-law who already had it down. Being able to transform flour, water, and salt into beautiful loaves still makes me feel a little bit superhuman, but it’s really not as complicated as I thought. And once you understand how a starter works, there’s a lot of room to play and experiment.

Sourdough is beneficial in many ways: I haven’t seen a packet of yeast in a grocery store for the past several months, but aside from that, it has some great health benefits. It’s full of good bacteria and enzymes due to the fermenting process, and much of the gluten is processed out while it proofs, so its easier to digest—often even for those with a gluten sensitivity.

You’ve Saved All That Sourdough Discard, Let’s Make Some Waffles!

After almost a week of growing our own starters, we’ve got lots of sourdough discard sitting in the fridge ready to be used. This is an easy recipe for your weekend breakfast. I’ve also included two recipes quantities, depending on how much discard you have and how much breakfast you need. The instructions are the same for each. The 3 cup recipe made about 10 large round waffles. You can also freeze these and reheat them in the toaster on busy mornings. Enjoy!