|Sourdough starter||3⁄4 Cup (12 tbs)|
|Warm water||1 1⁄2 Cup (24 tbs) (110°)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Salad oil/Melted butter / margarine cooled||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Tablespoon|
In a 3-quart bowl, combine sourdough starter, water, and flour; cover and set in a warm place (about 85°), such as inside the oven with the light turned on, and leave overnight.
Just before baking, carefully separate eggs.
Stir egg yolks and oil into sourdough mixture.
In a small cup, combine salt, soda, and sugar; set aside.
In a medium-size bowl, beat egg whites just until stiff, moist peaks form.
Stir soda mixture into batter, then gently fold in beaten whites.
Bake waffles in a preheated waffle iron according to manufacturer's directions.