The History & Benefits of Sourdough

Sourdough has a long history that goes back thousands of years, making it one of the oldest forms of leavening bread. It can be traced back to ancient civilizations like the Egyptians, Greeks, and Romans. They discovered that the simple act of mixing flour and water and leaving it to sit out or “forgotten”, would eventually begin to ferment. That fermentation would result in a rising dough rather than a “flatbread”. Who would’ve thought that bread could also be a fermented food?

This “rising” was caused by the naturally occurring wild yeast and lactic acid bacteria present in the air. The pioneers of sourdough likely stumbled upon this technique completely by accident, but over time, the process has been refined. They have unknowingly passed down their knowledge through generations to all of us, forever changing the way bread was made and also paving the way for commercial yeasts to be available at our fingertips.

In recent years, sourdough has regained its popularity and become a staple for many people when other forms of leavening agents were not readily available. Also for its health benefits and even as a hobby. It is living and breathing which requires care to keep it alive. Some people have gone as far as to name their starter like a pet. How times have changed!

Why is long fermentation better?

This technique isn’t just for the convenience of saving you time in the morning, but it also allows the sourdough to work its magic. As the prepared batter rests overnight, the wild yeast and bacteria continue to release enzymes that contribute to the waffles’ development of flavor and structure. Hence, crispy on the outside and light & airy on the inside.

One of the most distinct advantages of sourdough is its “tangy” flavor profile. The long fermentation period allows for the development of some complex flavors. Resulting in a pungent, earthy taste that is often missing in store-bought breads without added ingredients. Aside from the incredible flavor, it also offers several health and nutritional benefits. Sourdough has a lower glycemic index compared to other types of baked goods, which also means it causes a slower rise in blood sugar levels, making it a better choice for those looking to manage their blood sugar.

The fermentation process also breaks down gluten and phytic acid (an anti-nutrient), making it easier to digest and potentially more suitable for people with mild gluten sensitivities. The presence of good lactic acid bacteria in sourdough can be helpful in maintaining gut health. These bacteria may also promote a more diverse and balanced gut microbiome, which plays a major role in our overall health and a strong immune system.

Letting a sourdough batter or dough ferment for 8, 12, 24, or even up to 72 hours (depending on your recipe guidelines) could possibly make it a digestible option for those that have minor issues with gluten in their diet. The long & slow process allows for more time to break down the complex carbohydrates and some (if not most of the gluten), making the final product easier to digest. Again, lactic acid in sourdough also lends to better nutrient absorption by getting rid of those anti-nutrients, making it a great choice for those seeking better nutritional value from their home baking. Though it may not be safe for severe cases of intolerance, it is worth looking into for some.

What You’ll Need:

Sourdough Starter- I use mine when it is active, but discard works great too!

Flour- Whether it is Organic Unbleached All-Purpose Flour, Spelt, or a combination of both, feel free to mix it up. Our favorites have been All-Purpose, or a half & half with sprouted spelt for that extra dose of health benefits.

Whole Milk- You can also use 2%, but I prefer whole.

Greek Yogurt- Non-fat or Whole both work beautifully. You can also swap this out for Buttermilk.

NOTE: If using buttermilk, SKIP the 1 cup of Greek Yogurt and 1/2 cup of milk, SWAP it out for 1 cup – 1 1/4 cup of buttermilk (240-270 grams). This will depend on the thickness of your batter. 

Honey- I use a good quality honey. I love the idea of all those naturally occurring enzymes working in harmony with the bacteria and wild yeasts. Brown Sugar also works great as an equal swap, see how I make mine here.

Large Glass Bowl- I use a 4 quart glass mixing bowl. Plastic will also work, however make sure it is fully clean from any soap residue that may interfere with the fermentation. It is not recommended to use metal bowls. Metals can corrode over time with the acidic components.

Digital Gram Scale- (optional) I use my scale every chance I get. Less dishes, more accurate, and much quicker! Metric/volume measurements are provided in the recipe card below.

Whisk- You can also use a large fork or dough whisk. You want all of the ingredients to be well combined.

Salted Butter– Any real butter will do. Margarine is not recommended.

Large Eggs

Vanilla Extract

Baking Soda

Plastic Wrap- To protect the batter while sitting on the counter overnight.

Waffle Iron- I love the Belgian sized waffles, but use what you have. Follow any manufacturer’s instructions.

Large Scoop- I’d like to say it is optional but it’s definitely the key to making waffles easy and mess free. Depending on what you have, you can try the ice cream scoop or a glass measuring jug to pour it in, about 1/4-1/3 cup of batter depending on your waffle iron. Start with less if you are unsure so you do not overflow.

Tip: Aim for the center when pouring in the batter. When you close the lid, it will spread out a little bit filling in the corners.

Toppings & Variations

Leftovers, Freezing, & Re-Heating

This is a large batch recipe that can also be cut in half. If by some miracle you have leftover waffles, don’t let them go to waste, they are PERFECT for meal prep. Simply store them in the freezer for up to 3 months. Be sure to cool them on a cooling rack, then freeze in a single layer on a large baking sheet for one hour. After that place them in air-tight container or a freezer bag. Reheat them in a toaster, oven, or air-fryer. They will crisp right back up especially in the air-fryer.