At least 4 hours before baking (or the night before)

• In a large bowl, combine the flour, milk and sourdough starter and mix it well together. Cover the bowl with a dinner plate to stop the batter drying out, and leave it to stand on the bench for 4-6 hours. Alternatively, place the batter in the fridge overnight.
• Once the batter has fermented, separate the eggs. Add the egg whites to a clean bowl. Add the egg yolks to the batter and mix them in alongside the sugar, melted butter and salt.
• Pre-heat and grease your waffle iron.
• Using a mixer, whip the egg whites until stiff peaks form.
• Sprinkle the baking soda over the batter, breaking up any clumps with your fingers. Stir it in. Then, gently fold in the whipped egg whites.
• Pour approx. 1/2 cup of batter for each waffle into the waffle maker and bake them until golden brown and crispy. Serve with all your favourite toppings.
• These waffles are best eaten straight from the waffle iron, while they are still crispy. They can also be frozen for future meals, and reheated by placing in the toaster.