Mix the topping with the milk and flour the day before, leave to stand at 24 - 26 ° C for about 4 hours. If the approach is cooler, the acidification simply takes longer. I like to put the closed vessel with the sourdough mixture in a large, closed bowl with as much water as possible at 26 ° C - this keeps the temperature longer.
For the wafer batter, weigh 120 g of the finished sourdough. The rest of the food is put in the refrigerator for the next sourdough production. Now weigh in the milk, dissolve the yeast in it, add the remaining ingredients and stir everything until homogeneous.
I always use my hand blender for this, so there are no lumps. If such a device is not at hand, you should initially weigh in only half the amount of milk, and only when the then firm dough has been evenly mixed should the rest of the milk be gradually incorporated.
By the way, this batter is a lot more liquid than the usual waffle batter. This is completely right! The dough is distributed evenly in the waffle iron and you get perfectly shaped waffles. Now put it in the refrigerator (approx. 5 ° C) and let it rise there comfortably.
The next day, take the dough out of the refrigerator, let it acclimate a little (but you can do without it if there are enough bubbles in the dough) and bake it in the waffle iron over a medium heat.
The waffle iron should possibly be lightly oiled with a brush, as the waffles do not contain as much fat as usual.
The longer you wait to bake, the more and larger bubbles the dough will get. Incidentally, that doesn`t detract from the quality of the waffles: The waffles are juicy / fluffy on the inside and crispy on the outside and have a very aromatic taste thanks to the slight acidity.
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