Sour dough waffles or pancakes

-----WAFFLE STARTER-----
   1       c            Sourdough starter
   1 1/2   c            Milk, warmed
     1/2   c            Graham flour (they come out
                        -just fine using all white
                        -flour too)
     1/4   lb           butter, melted
   1       t            Salt
   1       c            flour
   1       t            Sugar
                        -----WAFFLE FINISHER-----
   2                    Eggs beaten
     1/4   ts           Baking soda

  The night before breakfast, combine Waffle Starter
  ingredients in non- reactive bowl such as wood or
  plastic and  mix with wooden spoon. Beat until smooth.
  Use a large bowl as this will double in size. Cover
  with plastic  wrap. Replenish starter with a cup of
  water and a cup of flour. Cover starter. Allow both to
  sit overnight at room temperature. To make waffles the
  next morning: Preheat oven on very low temp. Warm the
  waffle iron, warm the plates in the oven. Beat eggs
  and add eggs and baking soda to the Waffle Starter.
  The Waffle Starter should be full of bubbles and have
  a sourdough smell by now. It may have collapsed and
  look odd. That's ok. Lighlty oil or butter the waffle
  iron when ready and pour in batter. Do not spread with
  a spoon. Let the batter flow to its own height. The
  batter should be neither stiff nor watery. It should
  pour smoothly and easily. Allow these to cook well,
  until golden brown, just a tad (30 seconds or a
  minute) past when you see the steam stop coming from
  the waffle maker. They will be nice and crisp yet  not
  crunchy. Delicious! ********************************
  Hint: The batter will keep a day or two in the fridge,
  well covered. These also freeze well to make the best
  homemade 'eggo's type frozen waffles ever!
  ******************************** For pancakes, reduce
  butter to 4 Tbs, or substitute 1/4 cup corn oil.
  ******************************** As with any sourdough
  recipe, this lives and dies with the sourdough
  starter. The better the starter the better the end
  result. Still, the first time I made these I knew this
  was the recipe I had been looking for. Our cold
  Alaskan winters make a nice hot Saturday breakfast a
  warm and cozy start before facing the crackling cold
  air. These are guaranteed to be light and crispy with
  a flavorful sourdough tang.