Sourdough Waffle Recipe?

I've been looking for a good sourdough waffle recipe, but it seems that both here on TFL and in the googleverse, everyone does two things that make no sense...

A. They use baking soda (or baking powder) in the final mix of their sourdough waffle. That seems to defeat the point of naturally leavened anything. Anyone, back in the day, who did sourdough waffles either didn't have easy access to ale yeast or chemical leavening (whether saleratus/potash, or baking soda) or, more likely, because they had no access to that stuff at all.

B. They go through an overnight rise, then quickly mix in the final ingredients, before immediately pouring the batter. Again, that seems to defeat the whole point of the naturally leavened overnight rise, if you just degas the batter and cook it.

So does anyone have a recipe that sidesteps the above sillyness? I'm ultimately going to pen one myself, but I'm curious how others have approached it, particularly as it relates to the levain's hydration, temperature and the proportion used in the overall batter.

Thanks! - Mr. Waffles

P.S. - For years now, I've only done ale yeast or chemically leavened waffles, since I generally am crazy only for very old recipes or very modern ones. Sourdough waffles are part of that mid-to-late 19th-century and 20th century element of waffle history I've been meaning to dig into.