Sourdough Spelt Cheese Waffles
Starter :
Starter before fermentation
247 g whole wheat sourdough starter, liquid, fermented overnight
247 g kefir
148 g whole grain spelt flour
Combine the ingredients and let sit in room temperature for 6-8 hours.
Fully fermented starter
Batter for approximately 5 (7-inch round) waffles
all of the sourdough starter
1 jumbo egg
160 g shredded Creamy Toscano Cheese dusted with cinnamon (http://anjaeatscheese.wordpress.com/2012/09/07/creamy-toscano-cheese-dusted-with-cinnamon/)
Shredded cheese
1/2 teaspoon baking soda
Batter after adding 1/2 teaspoon of baking soda
Mix the ingredients of the batter and preheat your waffle iron. Ladle the recommended amount of the waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron.
Submitted to Yeastspotting and 
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Wow those look amazing and must taste nice and nutty with the Spelt.
Great recipe.
Oh, again I’m enamored with your use of sourdough…but the cinnamon dusted cheese has really grabbed my attention this time. Yet another thing I NEED to make! Beautiful, thank you.