Finally! After a botched attempt at making waffles from my yeast starters, I believe this a decent recipe that works. Many thanks are due to Smitten Kitchen’s essential raised waffles. My variation has different ingredient proportions to accommodate using the wet starter. I also use different flours because, in spite of having far too many flours in the pantry, I don’t have all-purpose wheat. So, some improvising occurred.
The resulting waffles were light in density, and crispy on the outside. I froze the leftovers, which are a great replacement for store-bought ones.
Previously frozen waffle, reheated in toaster oven, then topped with choco-hazelnut spread. Yum.