Now let the batter set in a covered container. You want to allow time for the yeast to work so that the batter doubles or more in size. (Mag makes hers the night before and stores it in the coolest place in her house: the basement.)

Ladle the mixture onto your waffle iron and bake until light brown and crispy.

You can substitute self-rising flour.
If you do (substitute self-rising flour), omit the baking soda and baking powder.

Unless you have a really big waffle iron and can ladle the mixture into it really fast, if you're making these a few at a time, you can store them in a warm oven until you're ready to serve them. This will keep them crispy and warm.

Refrigerate or freeze any leftovers.
You can pop 'em in the toaster set on the light setting and within minutes you're ready to serve and enjoy a warm waffle.

The subtle sourdough taste of these wonderful waffles goes great with fruit spreads, such as the delicious, all-fruit ones available from American Spoon Foods or the marvelous Queen's River Cinnamon-Pear Jam.

Be sure to check out Creamy Caramel Syrup: Tasty Toppings #1 for more serving suggestions for these waffles. That versatile syrup is the perfect accompaniment for creating appetite-pleasing fruit-topped breakfast and dessert waffles.

Check out these other recipes using these waffles:
Cheddar Chicken Waffle
Monte Cristo Waffle

Start by ladling about a fourth of a cup of batter into the center of each waffle and then use the back of the ladle to spread the batter out to the edges. This allows me time to make sure the batter is sufficient to cover all of the waffle bumps; however, because this batter will rise once it hits the waffle iron, this slow and deliberate method also helps ensure that you don't use too much batter. You only add more if it's needed. The bottom of the waffles will be a bit crispier than the tops, but that's okay. Flip 'em over and serve 'em bottom side up because that's the prettier side anyhow.