Sourdough Discard Matcha Liege Waffles (Recipe)

Liege waffles are my favourite kind and I used to get 2 at Yamazaki every time I passed by. These are made with sourdough discard. I freeze all my discard in the fridge, some made from rye and some from bread flour. I find that freezing prevents them from souring. Feel free to add in anything you want. I added some leftover Cow tongue pastry filling and it was delicious. Chocolate chips and mochi would also make amazing waffles, I imagine.

Adapted from Bake for Happy Kids, these have a way lower fat content without compromising on taste. Yes they still taste unhealthy and are sufficiently sweet. To me they are perfect. The rye goes completely unnoticed.

Sourdough Discard Matcha Liege Waffles

Recipe adapted from Bake for Happy Kids

Makes approximately 24 medium waffles

For the waffle dough on day before cooking:
240g discard (mine is defrosted from freezer and slightly more than half rye)
4 large eggs
330g all purpose flour
20g matcha powder
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
40g light brown sugar
120g unsalted butter, melted and slightly cooled

Simply mix everything together in a mixing bowl with a dough hook until smooth and homogenous.

Cover with cling film and let rest until doubled, then place in refrigerator for a total of 18-24 hours. If the dough does not double, observe at room temperature for around 12 hours before refrigerating.

I added some leftover cow tongue pastry filling to mine. Feel free to add anything you like as well.

Add on day of:
1 tsp vanilla paste
42g honey
100g pearl sugar

Fold in vanilla paste, honey, pearl sugar and any add-ons if desired. I did not allow my dough to cool to room temperature but you can if desired. Cook for 3.5 minutes and eat immediately or let cool on wire rack.

I keep extras in the refrigerator and freezer.


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