Turning 100% Hydrated Sourdough Starter into Crisp Waffles

Being new to the world of bread making, I don't like to keep my starter neglected in the fridge for more than a week, and I do like to see it fed and doubling in size so I can predictably bake a loaf as the need arises.

Like many people who maintain a sourdough starter, I occasionally have more starter than I have time or need for baking bread. 

I have made a lot of waffles in my day and the light and crisp waffle has usually eluded me.  But, coincidentally, when turning my excess starter into Belgian waffles, I wind up with really really great waffles.  They are always crisp. They are always light. They are always delicious. Forgive the lack of measurements, but please take heart, that the recipe is very forgiving.

I feed my 100% hydration starter enough flour and water to get my starter to double. Generally, this means I have nearly 4 cups of starter to cook with (reserving some starter that I again feed and place in the fridge....but it would be more efficient to feed the starter initially, separate some of it and put that in the fridge while the rest of it doubles up).

Pour the starter into a mixing bowl, add an egg or two, and add a 2-3 tablespoon fulls of olive oil and 2 tablespoons of honey, stir it all up. Then sprinkle some baking soda on top, stir that in lightly.  Heat up the waffle iron and you are good to go. I let the waffles sit out on a cooling rack while I eat what I eat, and once they are cooled off I place in freezer bags and put them in the freezer.  They toast up quite nicely.