Ingredients

The following ingredients have 4 Servings
  • 350 grams all-purpose flour
  • 50 grams diastatic malt powder
  • 5 grams granulated sugar
  • 3.5 grams salt
  • 2 grams baking soda
  • 7 grams active dry yeast
  • 620 grams milk (whole, warm)
  • 115 grams unsalted butter
  • 100 grams egg (about 2 whole)

Instruction

  • Sift together all the dry ingredients in a large bowl: flour, malt powder, sugar, salt, baking soda, and yeast.
  • In a small pot over low heat, melt butter and milk together and bring the temperature of the mixture to about 104 degrees Fahrenheit, or under 113 degrees Fahrenheit. This is to ensure you wake up the yeast but not kill it.
  • When the milk-butter mixture is at the right temperature, add the eggs and whisk together.
  • Make a well in the center of the dry ingredients and use a whisk to mix everything together.
  • Allow this mixture to sit at room temp or warmer to allow the yeast to bloom. You can let this sit for as little as ten minutes, or up to two hours. The longer you let it sit, the richer and the more yeasty flavor you'll develop; and the more AIR POCKETS your waffles will have which means LIGHT and CRISPY! We let ours sit for 2 hours.
  • Once the mixture has proofed, heat up your nonstick waffle maker and get to wafflin'! When cooking your waffles, look for a nice, golden, crispy crust, with a soft and almost custardy-like interior (see my photos in the blog post).
  • Top your waffles with whatever you like! We topped them with a berry compote (2/3 cup frozen berries, 1 tablespoon of water, bring to low simmer until thick), ricotta cheese, and powdered sugar.