1cupwhole wheat pastry flourAP, Whole wheat, or Whole Wheat Pastry Flour will all work to slightly different results
¼cuphalf a stick unsalted butter-melted but not so hot it cooks the eggs
½tspkosher saltuse slightly less if using salted butter
The night before combine sourdough starter, milk, flour, and sugar in a large bowl. Cover and leave at room temperature.
In the morning combine the remaining ingredients ‘the rest’ and add them to the sponge. Whisk or stir until thoroughly combined. Let the batter rest for ten or fifteen minutes before you bake, the batter will still make delicious, light and crispy waffles for hours after combining.
Heat up the waffle maker and bake according to manufacture instructions (which is my way of saying waffle makers vary in size and heat, at home I use a little over half a cup of batter per waffle and bake for about four minutes or until the steam has subsided but is still steady)
Eat fresh off the iron with your choice of toppings