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
General fitness, health and nutrition · Public discussion
Belgian Waffle, saving batter?
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- General fitness, health and nutrition
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- 14 May 2005
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- 14 May 2005
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- larry g. olsen
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"larry g. olsen" <[email hidden]> wrote in message
news:[email hidden]...Quoted message said:
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.
-LarryRefrigeration 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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