Sourdough Liège Waffles

Step 1

Levain (The night before mixing your dough): In a small bowl, mix the 2 tablespoons sourdough starter with the 1/4 cup water. Add 1/4 cup all purpose flour and mix until combined. Cover with a towel, and let sit overnight until mixing next morning.

Step 2

Mix the dough: In a large mixing bowl, combine all the ingredients up to the eggs (leave the butter until the end). Mix together until all ingredients are incorporated. You can do this by hand or in a mixer. Next add the butter a bit at at time until it comes together into a smooth ball. Place in an oiled bowl and leave in the refrigerator until the next day.

Step 3

Waffle day: Preheat your waffle iron to the temperature you usually use (not too hot though or the sugar will burn). Fold the pearl sugar into the dough until evenly dispersed. Divide into even balls (I got 8 waffles) and bake in your waffle iron until a deep golden brown and the sugar bits are caramely. Serve warm with desired toppings.