Am actually trying to make Belgian waffle. The one that I bought off the
street of Brussels tasted very moist and doughy unlike American waffles
which are generally thin and crispy. I found out from the internet that
whole wheat flour is used to make these waffles, however I have difficulty
finding whole wheat flour here in Australia. I wonder is whole wheat is the
same as whole meal flour?





On 13/6/04 0:11, in article 20040612081111.258f2818@wafer, "Eric Jorgensen"
> wrote:

> On Sat, 12 Jun 2004 14:00:28 GMT
> "Vox Humana" > wrote:
>
>>
>> "Sarah Rusli" > wrote in message
>> ...
>>> Does anyone know how to make quick breads like waffle more doughy
>>> and
>> chewy?
>>> Thank you
>>>
>>
>> Chewy = more gluten. Use a high gluten flour and/or mix longer. You
>> can reduce the sugar and add the fat later in the mixing process.
>>
>> Doughy = under-baked to me.
>
>
> The real question is "why does somebody want to make leather
> waffles?"
>
> It sounds like the sort of question somebody asks when they want to
> know something else.
>
> Either that or i can't conceive of it, not after putting so much
> effort into getting them light and fluffy on the inside and slightly
> crispy on the outside.
>
> Maybe she wants to make naan or something?
>