Waffles
| 2 ¼ cups (510 g) | milk |
| 1 stick (1/2 cup) | unsalted butter |
| 15 grams (1 TBSP) | sugar |
| 5 grams (1 tsp) | salt |
| 1 package (2.25 tsp) | active dry yeast |
| 0.5 cup | warm water |
| 240 grams (2 cups) | all-purpose flour |
| 90 grams (3/4 cup) | whole wheat flour |
| 2 | large eggs |
| ¼ tsp | baking soda |
- Melt the butter.
- Stir yeast into 0.5 cup warm water, wait ~5 min until it foams.
- Combine yeasty water with butter, milk, sugar, and salt.
- Stir in flour(s).
- Cover and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
- Heat waffle iron, and whisk eggs and baking soda into waffle batter.
Source:
“Melissa Clark” and “Andrew Scrivani for The New York Times”
Notes:
- 2017-02-12 made 18 squares