This is THE perfect BW recipe ! I love the sourdough starter recipe, but this one is even simpler. Instead of the maple surup I use 1/4 cup King Arthur malted milk powder---it is wonderful. I also use 1/2 KAF white flour, and 1/2 KAF white whole wheat flour. I experimented with the refrigeration : Overnight in the 'frig yielded great waffles. The second night in the 'frig yielded waffles just as good as the first. AND---the third night in the frig the batter was still puffy, but had thickened, so needed 1 to 2 TBS lukewarm milk or water to thin down---and the waffles were just as good as the very first batch ! They freeze beautifully, and if you reheat the frozen waffle on the waffle iron a minute or two, it is just like freshly made. I found that the toaster over dried it out too much. Hope this helps ! Great tips. Thanks for sharing! Elisabeth

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