Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Starter |
| 2 cups | Milk |
| 2 cups | Unbleached All-purpose Flour |
| 2 eaches | Large Eggs |
| 1 x | Dash Sugar |
| ⅓ cup | Oil |
| 1 teaspoon | Soda |
Mix starter, milk and flour in the evening and store in warm place overnight. In morning take out ½ c of starter for the next time.
Starter will store indefinitly in the refregerator as long as you feed it as per sourdough instructions. Mix all other ingredients and cook on hot iron. NOTES: Oil may be either bacon drippings or cooking oil. If there is left over batter (usually not unless a double batch is made) cook all batter and freeze the left over waffles to use later. Treat as toaster waffles. Submitted By LAWRENCE KELLIE On 12-27-94