Posted 31 August 2012 - 08:10 AM
I'm pretty sure the yeast got in because I let the open bowl of freshly-made batter sit out for about twenty minutes before I covered it and put it in the fridge, but my questions are:
- Could the yeast have got into the milk, sitting in an open bowl for a few minutes before the flour was added?
- or could it have gotten into the flour, which sits in an unsealed bag for weeks before use,
- or does yeast only effect the batter once the milk, egg and flour are mixed?
Posted 31 August 2012 - 09:01 AM
My question is this: why did you mix more waffle batter than you were going to use right then? Unless you're making sourdough waffles (at which point the airborne yeast is a benefit, not a hindrance) I can't see any point to making extra batter.
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Posted 31 August 2012 - 11:56 AM
I make extra waffle batter and keep it in the fridge because I eat so many waffles! I stopped eating gluten, so now with my breakfast eggs I have a waffle with almond oil, for lunch and/or dinner I'll have a waffle with salt and olive oil . . . I've even made sandwiches with waffles in place of bread. I make up batter usually every other day, it keeps fine in the fridge . . . when not surreptitiously invaded by little yeasties!
Posted 01 September 2012 - 01:02 PM
Edited by minas6907, 01 September 2012 - 01:04 PM.
Posted 01 September 2012 - 08:54 PM
Much to my disappointment, and surprise, airborne yeast got into a batch of gluten-free (Bob's Red Mill) waffle batter and ruined it . . the first day after the invasion the batter was mildly yeast-flavored but still usable, but after another day in the fridge the expansion was substantial, the taste was awful, and the batter had to be thrown out.
Are you talking about the Bob's Red Mill GF pancake batter? Because that contains baking powder and baking soda in it. When you wet it, it's going to produce CO2. That seems far more likely that a mutant fast acting yeast.