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  1. Just logged back in cause I wanted to check something in my original recipe, then saw this reply from, oh my, 2 years ago. I'd like to see pics from your updated recipe with, uh, "chemicals". How differently did it turn out, why did you make those changes?
  2. Bump ! It's been almost 2 years since the last update. This is the recipe I've been making pretty much since I posted it and it's a family favorite. It's exactly zero hassle, usable almost immediately (I like to give it a good 10 minutes rest at least), and I get a surprised look from almost everyone who tastes it for the first time. And with some cheese in the middle (parmesan, or a cheddar blend), this thing is now a staple that I make almost every weekend. Since my last post, I've adjusted the recipe somewhat but it has largely stayed the same: I've added a bit more flour to thicken the batter and give it a slightly more dense inside, otherwise it took a minimum of 4 waffles to satisfy a normal person's hunger (and even then!), and a bit more butter in the batter to ease the removal of the waffle from the iron. Anyway, I wonder who else has tried and liked this recipe?
  3. Space log E-2103. Tried overnight white again. Tried bread flour instead of AP, same brand, because I was out of AP. Mixed in a tub as per Admiral Forkish's instruction (instead of a large concave bowl). Reduced water temp 5 degrees to target 78 degrees (I was still off by a few). Mistakenly baked at 450 for the first 30 minutes, at which point I remove the lid and go: "hey. Why the... Oh damn". Then bake for the the remaining 25 at 475. The result of the experiment resulted in a thinner crust than anticipated. As for the rest.... Oh. Oh my. Ooooooh. Moist. Flavorfoul. Perfect crumb texture. Ooooooooooh. Revelation. Kirk out.
  4. By the way, has anyone tried the bacon bread in Ken Forkish's book? I don't have the time or work schedule to make levain, which is what it calls for in the book. Anybody tried to incorporate the bacon in the overnight white bread? Speaking of the Overnight White Bread, my work schedule would command that I need to cut about 3 hours from the whole process -- basically I am thinking I would need to bulk ferment for 9 hours instead of the required 12-14 hours. Any suggestions for how I could/should accelerate this process? More yeast? Warmer water?
  5. Another convert here. Baked for the first time the overnight white on saturday morning, and my 3 year old was like "want more bread" all day long. I've never seen her want so much bread, ever.
  6. Some food processors or mixers have lids that prevent such messes. If yours doesn't have one, why not make a makeshift one out of plexiglass?
  7. After some experimentation, I can confirm that I can achieve much better texture and aftertaste using these proportions instead 250 ml milk 500 ml cups water 250 ml whipped cream 80ml butter, this helps with the crunchiness a bit and helps by making the waffle stick less to the nonstick surface. As I suspected, more water tends to evaporates leaving a lighter and crispier texture, as opposed to more cream in the original post that left the waffle with a heavier/silkier/creamier taste. Oh, I also tried adding a few mini marshmallows dropped in between bottom/top layers of batter, and that was extremely playful in the mouth, highly recommended (thank you CatPoet!). @Chris Hennes, you seemed to enjoy the original recipe, let me know if you can tell the difference with these proportions. (I wish I could edit my original post to edit proportions...)
  8. I almost bought a KA mixer but I started to read about the reliability issues and the fact that the plastic cover kept cracking. But then I've read that KA has been shipping metal covers for free to those who have had a plastic one crack. So for 2014 models -- does anyone know if KA have finally sorted out the problem with the gear housing cover that kept breaking? I know they were problematic a few years ago, but surely they've sorted it out if the replacement parts are now made of metal?
  9. You don't have to. Chris' waffles and mine were done with the originally posted recipe. The grilled cheese one too, using leftover batter. Maybe make another batch later with updated ingredients and let us know the difference? Btw, I'd suggest playing with making non-filled waffles first to get the hang of it before straight off experimenting... It'll give you an appreciation starting point. I'm thinking that filling the waffle with liquidy/melty/fatty/oily stuff removes some of the airiness and crispiness to the waffle, which is one of its primary qualities. It happened with the cheese and I would think it will also happen with chocolate. Post pics!
  10. Not sure. Speaking of which, we're waitng on your ginger ale recipe
  11. That would actually work really well ! I'll give it a shot.
  12. Thinking of the comment "it's like a deconstructed waffle, with only the crunchy outer bits and no filling", I started to wonder what I could fill it with. I came up with a pretty good idea, but then didn't have the ingredients (so I'll try that later). But in the meantime, what else can I test with? Cheese, perhaps? Quick and dirty comfort food version - Base layer of Air Waffle batter. - Slice havarti cheese (it's what I had on hand) - Top layer of Air Waffle batter. I'm not entirely sure how to describe the result, other than it's a candied grilled cheese waffle. I forgot to taste what it would be like with maple syrup. So after this test I think it'll be possible to fill the air chambers quite nicely with what I have in mind for later. Does anyone have suggestions for filling?
  13. I've tried beer and carbonated water. IMO, it's not even close. Why don't you give it a try and report back?
  14. I have two kinds of waffle irons. A standard one, and a belgian one that flips. They come out almost exactly the same in terms of texture. There is so much air you don't need to flip. If you look at the first pics, I used a standard, fold-the-lid-down-and-don't-turn type of waffle iron.
  15. Oh, and with regards to yeasted waffles. You can still do it with a yeasted batter -- I've done it -- and they come out awesome with just the taste you are looking for. Just add the usual amount of fresh yeast and let it rest for 2-3 hours before putting in the siphon. But then it's entirely a matter of taste and not a matter of needing the yeast to make the waffles rise. By the way, I find not "needing" yeast to be a great option because you can then experiment with all sorts of tastes in your batter that won't clash with the distinct taste of yeast. For example, next week I'm incorporating apple sauce into the batter to see how that goes. I've done apple sauce and whipped cream, and it doesn't clog the siphon.
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