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+## Whole Wheat Sourdough Waffles
+
+***JMonkey***
+
+> I make these just about every Saturday. They’re light and delicious,
+> with a light sourdough flavor. They freeze well.
+> 
+> Adapted from a recipe in "The King Arthur Flour Baker's Companion"
+
+**Ingredients**
+
+**Overnight Sponge**
+
+* Whole wheat pastry flour: 10 ounces or 2 generous cups
+* Honey: 2 Tbs
+* Buttermilk: 18 ounces or 2.25 cups
+* Sourdough starter: 8 ounces (if it’s the wet kind, use only 16
+  ounces or 2 cups buttermilk)
+
+**Final Batter**
+
+* All of the sponge
+* 2 large eggs
+* 6 Tbs (3/4 stick) unsalted butter, melted
+* 3/4 tsp salt
+* 1 tsp baking soda
+
+**Mixing**
+
+Mix up the sponge the night before. Cover it and let it sit. The next
+morning, it should be bubbly. In another bowl, beat the egg with the
+melted butter until light, and then mix in the salt and baking soda.
+Dump this mixture into the sponge -- if the sponge is acidic enough,
+it should bubble quite a bit when it hits the alkaline baking soda.
+Mix it all together and then spoon it into a hot waffle iron. You'll
+know your waffle iron better than mine, but it usually takes about 4-5
+minutes. I judge by the volume of steam -- when it starts to
+dissipate, they're usually done.
+
+**Cooking**
+
+This recipe makes 8 to 10 traditional waffles. If you've got a Belgian
+waffle maker, I'm afraid you'll have to find out for yourself how many
+it will make, but no matter. The recipe stands well to doubling, even
+quadrupling, and leftover waffles freeze beautifully, so don't worry
+about making too many. When you want one for breakfast, just pop it
+directly into the toaster from the freezer.
+