Combine all the Sponge ingredients (starter, flour and water) in a large mixing bowl. (Be sure the bowl is large enough that batter will not overflow the bowl as it expands by producing carbon dioxide).
Allow to sit at room temperature, loosely covered for 12 hours or longer. (Any extra sponge can be added back to your starter).
Separate the eggs and beat egg whites until form stiff peaks.
In medium bowl, beat egg yolks, milk and oil.
Stir in the Sourdough Sponge and mix well.
In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together.
Stir the dry ingredients into the egg wet mixture.
Allow mixture to rest for at least 10 minutes. (If not used right away, cover and refrigerate - do the same for any left over batter or freeze it.).
Fold in the whipped egg whites.
Ladle batter on to preheated waffle iron and bake per iron's instruction.
Serve with butter, warm syrup, fruit compote, fresh berries and/or whipped cream.
TIPS & TRICKS:.
- Spray the iron with vegetable spray only before the first waffle.
- Refrigerate or freeze any remaining batter. Bring to room temp before using.
- Bake any remaining batter for a little less time and freeze the waffles in resealable bags for another day. Re-heat in toaster.