Sourdough liège waffles

These Liège waffles are thick, delicious, and the addition of sourdough makes them 100% natural and tasty. Being from the North, I ate a lot of them, and they are my favorite type of waffles.

Temps de préparation 20

Temps de cuisson 1

Pour 12 waffles

Ingrédients

350 g of flour (all-purpose or bread flour)
100 g of sourdough starter (active or discard)
113 g of soft butter (1 stick)
100 ml of milk
2 eggs
150 g of pearl sugar
5 ml of vanilla extract
2 g of salt

Instructions

In the bowl of a stand mixer with a hook: mix the flour, milk, sourdough starter, eggs, vanilla, and salt.
350 g of flour, 100 g of sourdough starter, 100 ml of milk, 2 eggs, 5 ml of vanilla extract, 2 g of salt
Add the soft butter (not melted) and knead for 5 minutes at medium speed.
113 g of soft butter
Incorporate the pearl sugar.
150 g of pearl sugar
Cover the bowl with plastic wrap and let rest for at least 1 hour in the refrigerator.
Divide the dough into 12 balls.
Heat the waffle iron, then place the dough balls and press the dough well when you close the waffle iron. Cook according to the waffle iron's instructions; generally, it only takes a few minutes.

For information purposes (approximation for one waffle): Calories: 240 kcal, Total Fat: 14 g (Saturated Fat: 8 g, Polyunsaturated Fat: 0.5 g, Monounsaturated Fat: 4 g, Trans Fat: 0 g), Cholesterol: 40 mg, Sodium: 120 mg, Potassium: 90 mg, Carbohydrates: 26 g (Fiber: 1 g, Sugars: 15 g), Protein: 4 g, Vitamin A: 300 IU, Vitamin C: 0 mg, Calcium: 30 mg, Iron: 1 mg.