Sourdough Waffles - cooking recipe

Ingredients

BASIC BATTER or SPONGE
1 cup sourdough starter
2 1/2 cups all-purpose flour
1 tablespoon sugar
2 cups lukewarm water (80-85 degrees)
WAFFLE BATTER
2 cups proofed sourdough batter (see above)
1 1/2 cups all-purpose flour
3 large eggs (separated)
1 cup milk (more as needed)
1/4 cup melted butter
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder

Preparation

Night Before:.
Combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
Next Morning --
Beat egg whites until form stiff peaks.
In medium bowl, beat egg yolks, milk and butter.
Stir in Basic Batter.(Store the balance in the refrigerator for future use. See Recipe #160205 for uses of the left over batter).
In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together;
Stir into the egg yolk mixture.
Allow mixture to rest for 10 minutes.
Gently fold in egg whites.
Ladle batter on to preheated waffle iron.
Follow manufactures instructions.