On Sun, 13 Jun 2004 00:22:40 +1000
Sarah Rusli > wrote:

> 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?


Yes, I believe it's just a different term for the same thing.

A whole grain flour is going to include wheat germ, which is a bit on
the gummy side, and may add the sort of heavy texture you're looking
for.

Waffle terminology confusion ultimately turned me off of using the
term"belgian" - I have no idea what it's supposed to mean anymore.

My waffles are no more substantial than a pancake, but that's because
it's the way i prefer it, and because i use a modified pancake batter
recipe.

Pretty sure the waffle iron box said "Belgian" on it, but, like i
said . . .