Sourdough Belgian Waffles - cooking recipe

Ingredients

1 cup sourdough starter
1 cup warm water
1/2 cup powdered milk
1/2 teaspoon salt
2 tablespoons sugar
1/4 - 1/3 cup butter, melted
4 eggs
1 1/2 cups flour
1 teaspoon vanilla extract

Preparation

Proof starter as usual the night before, the next morning, measure out 1 cup starter and refrigerate the rest.
Separate the eggs whites from the yolk and beat the yolks until creamy; reserve the whites and allow to reach room temperature.
To the starter add the water, powdered milk, salt, sugar and melted butter; stir to blend; stir in flour.
Add the beaten egg yolks, cover batter and allow to stand until double (approximately 1 hour).
Just before baking, beat egg whites until stiff but moist and gently fold into batter along with vanilla.
Bake on preheated waffle iron as per manufacturer's recommendations.
Please note: the preparation time does not include the time need to proof the starter.