To make the Levain:
To make the Batter:
To bake the Waffles:
For the Levain
4 ounces (about ½ cup or 120 ml) ripe, bubbly sourdough levain (made with equal weights of water and flour)
1 cup (8 ounces or 240 ml) buttermilk
1 cup (4 ounces or 120g) white whole wheat flour
For the Batter
½ cup (60g) Dutch-process cocoa
1 teaspoon baking soda
½ teaspoon salt
Pinch of ground cinnamon
2 eggs
4 tablespoons (½ stick or 57g) unsalted butter, melted
¾ cup (170g) sugar
2 teaspoons vanilla extract
¾ cup (170g) chocolate chips, semisweet or bittersweet
Recipe and photo courtesy of The King Arthur Flour Company
Links
[1] https://oldwayspt.org/grain/wheat