I love the texture of this sourdough waffle but I was bothered by pocket of salt that are hard to mix well into batter since this batter is not as thin as other recipe using baking powder. Is there other way to make sure the baking soda and salt can more easy and evenly mixed into dough? Like if I mix salt and baking soda with egg and oil together while beating the egg with oil, than fold the whole mix into overnight dough. will this make it more evenly distributed of salt and baking soda?

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