Source:

Alton Brown - Food Network

Ingredients:

• 125 grams discarded Sourdough Starter (unfed)

• 1 cup whole milk

• 170 grams unbleached, all-purpose flour

• 1 large egg, separated

• 4 tablespoons unsalted butter, melted and cooled

• 1 tablespoon granulated sugar

• 1 teaspoon kosher salt

• 1/4 teaspoon cream of tartar

• Nonstick spray

Instructions:

1. Combine the starter, milk and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'dlike to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)

2. Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.

3. Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, about 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating. Rest the batter at room temperature for 20 minutes.

4. Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.

Notes:

If you store your starter discard in the refigerator take it out an hour before using to wake up the yeasties.