Mix up the sponge the night before by combining 240 g. active sourdough starter, 120 g. fresh milled flour, 20 g. brown sugar, and 224 g. of buttermilk.
Cover and let the sponge sit out on the counter to ferment overnight.
Preheat your waffle iron while you mix up the rest of the batter.
In the morning, add in 1 egg, ¼ cup melted butter, 1 tsp. vanilla, ½ tsp. salt, and 1 tsp. baking soda.
Grease or butter your waffle iron and pour in a bit of the batter near the center of the iron. I gently push it out towards the edges. It will spread out in there on its own.
Cook them to your liking. Sometimes I like super soft waffles, and sometimes I love a nice crunchy waffle.
Top with fresh fruit, butter, honey, real maple syrup, peanut butter, whipped cream, and/or chocolate chips. Enjoy!
