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.

I love brunch; sounds tasty! My invitation must have gotten lost in the mail
;-))

N.

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.

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.

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.

On Sun, 30 Oct 2016 15:45:37 -0400, 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.

Dang, that sounds wonderful. Now I wish I had a Belgium waffle maker,
my husband would love them.

koko

--

Food is our common ground, a universal experience
James Beard