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The night before, mix water and honey in a large bowl. Sprinkle yeast over top and set in a warm place for 15 minutes. Check that mixture is frothy and bubbly (that means yeast is working).
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Add warm butter and milk to yeast mixture. Fold in flour and sea salt, mixing gently, just until combined. Cover with plastic wrap, and leave mixture to rise overnight.
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In the morning, preheat waffle iron to high heat. Set oven to 200 degrees F and slide a rimmed baking sheet in to preheat as well.
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Batter should be thin and very bubbly. Fold eggs and baking soda into the batter.
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I used more batter per waffle than usual for my waffle maker – 1/3 - 1/2 cup compared to the usual 1/4 cup per 4-inch waffle. Bravely ladle it in to the waffle maker, close lid, and cook a bit longer than you might a normal waffle, until waffles are a rich golden brown on the outside, but still pale and pillowy on the inside. (My waffle maker has a 1 - 6 heat setting and I cooked these between 5 and 6.)
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Store cooked waffles on baking sheet in warm oven.
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Serve warm waffles with blood orange curd and plain yogurt, or salted butter and a drizzle of maple syrup.
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Leftover batter can be kept covered in the fridge for a day or so. Leftover waffles can be kept covered in the fridge and toasted up just before serving.