On Sunday, October 30, 2016 at 1:10:30 PM UTC-10, Dave Smith wrote:
> On 2016-10-30 6:16 PM, dsi1 wrote:
> > On 10/30/2016 9:45 AM, Dave Smith wrote:
> >> My son lucked out this morning. He called at noon, just as I was getting
> >> ready to cook brunch, so he came up and joined us. I had thought about
> >> making crumpets, but decided instead to do waffles. Instead of regular
> >> waffles I opted to try yeast risen Belgium Waffles. It required a prep
> >> procedure similar to crumpets. Holy cow. Those things set a new bar for
> >> waffles. I can see a lot more yeast risen waffles in my future.
> >>
> >>
> >> While the waffles were doing their rising thing I started some side
> >> bacon, some peameal bacon, and scrambled eggs with chopped spinach and a
> >> healthy dose of Jamaican hot sauce.
> >
> > Yeast waffles are awesome but I have to plan for it because I let the
> > batter rise overnight. I've never done these waffles with a short rise.
> > How long did you let it rise and what's your rising temperature? Our
> > temperatures would be in the low 80's. My guess is that you'd find the
> > waffles even more awesome with a longer rise time.
>
>
> I only let them rise for an hour. I had used quick fast acting yeast. I
> set the oven at 250F and put the bowl over the back left burner, the one
> with the vent. My only problem was that the recipe called for only 1
> 1/2 cups lukewarm milk for 2 cups of flour. The batter was way too
> thick, so I warmed up another half cup and stirred that in.
>
> We have been making regular waffles at least one a month for years and
> this was the first time I ever made yeast risen. I don't think I can
> go back to the old baking powder leavening.

You really like waffles! I will try a fast rise batter. Thanks.