Chichi Wang

Hmmm...well, I'll try and play around with the flour content. Currently I'm using bread flour, which I like b/c of the chewiness. I've noticed, though, that the softer and stickier the resulting dough gets, the less chewy the waffle is in the end. I don't know - maybe that's why I've had good results with hand incorporation - since I'm not entirely mixing the butter into the dough, the dough is firmer as a result. Anybody had success with just incorporating the butter at the same time as the flour and eggs, and then letting it rise all at once? I might give that a try too.

Hi Doc, First of all, thanks for your recipe. I’ve tried it out several times and all the results have been tasty, but I think that I may be doing something wrong. Specifically, I’m having trouble incorporating the butter into the dough. I’ve tried the butter at different temperatures – room temp, a little below, and a little above – but no matter what temperature, the butter doesn’t seem to want to meld with the dough within a minute or two. If I leave the mixer going for more than 3 minutes, the butter will eventually get incorporated into the dough, but by this point the dough is really sticky – not smooth or cleaning the bowl. Strangely enough, I get better results when I make the recipe by hand – I’ll knead in the butter piece by piece, and even though the dough ends up being a bit clumpy because the starter dough hasn’t completely melded with the butter, the resulting waffle is chewier and crispier than when I make it with the stand mixer. Any suggestions from Doc or anyone else as to what I could be doing differently? Thanks a lot!