Whole Wheat Sourdough Waffles

I LOVE these waffles. They are so delicious and pretty easy to make. Having the levian soak overnight helps to break down the phytic acid in the whole wheat flour making it much easier for you body to digest it nutrients. My favorite way to eat these is with sliced bananas and blueberries with just a sprinkle of demerara. Yum!

Levian
1 tablespoon sourdough starter
1 1/2 cups whole wheat flour
1 cup buttermilk

Batter
2 eggs
1/4 cup orange juice
1/4 cup milk
1/4 cup butter, melted
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt

The night before you want to eat the waffles make the levain. Mix well. Then cover the bowl and let sit at room temperature for at least 8 hours. (Do Not let it sit in a metal bowl. Metal bowls and sourdough do not go together)

In the morning beat eggs, juice, milk and melted butter together then stir them into the sponge. Blend sugar, baking powder and salt then incorporate into sponge. As the sponge interacts with the baking soda bubbles will form.

Bake waffles in preheated iron until browned.

Enjoy!