sourdough red fife waffles

Red Fife flour can used in place of any whole wheat flour, but, we think, with better results.

Recipe courtesy of Highwood Crossing, Tony & Penny Marshall

Highwood Crossing is a family-owned organic farm and food business near High River making organic products in small batches that are minimally processed and simply packaged.

For a Canadian breakfast supreme, add a generous pat of Vital Green Farms cultured butter, a slosh of Canadian maple syrup and some Saskatoon berries.

Sourdough Red Fife Waffles


  • waffler maker


  • 1 cup leftover or unfed sourdough starter
  • 1 cup milk or buttermilk
  • 3 tbsp cold-pressed Highwood Crossing canola oil
  • 1 large egg
  • 1 cup Highwood Crossing red Fife flour
  • 2 tsp baking powder


  • Preheat waffle iron.
  • Mix starter, milk, 30ml (2 tbsp) oil and egg into a bowl or large measuring cup. Use a whisk or fork to combine well.
  • Whisk in the dry ingredients and mix until smooth.
  • Brush the remaining 15ml (1 tbsp) of oil onto your hot waffle iron. Depending on your waffle iron, ladle in the recommended amount of batter and cook for about 3 – 5 minutes (again depending on your waffle iron).