| Belgian Waffle, saving batter? - CLICK HERE for the Cooking Forum Index |
| larry g. olsen |
I have a recipe for Belgian Waffles that uses yeast. Makes quite a few
waffles and I have always used up the batter and froze the extra waffles. I
would rather refrigerate the batter and use over several days. Does anyone
know for sure if the quality of the waffles would suffer being made from
refrigerated batter. My wife thinks this procedure wouldn't work since yeast
is used.
-Larry
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| Peter Aitken |
"larry g. olsen" <ljolsen@mindspring.com> wrote in message
news:BEAB9A8A.20C80%ljolsen@mindspring.com...
>I have a recipe for Belgian Waffles that uses yeast. Makes quite a few
> waffles and I have always used up the batter and froze the extra waffles.
> I
> would rather refrigerate the batter and use over several days. Does anyone
> know for sure if the quality of the waffles would suffer being made from
> refrigerated batter. My wife thinks this procedure wouldn't work since
> yeast
> is used.
> -Larry
>
Refrigeration itself does not hurt yeast but for several days - I don't
know. Try it, what's the worst that can happen? And report back of course!
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
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