What would be the best flour to use in making waffles?

Biscuit flour, all purpose or bread flour?

What is the typical desired density of a typical waffle.

Light and crispy or dense and chewy?

I would like a light and crispy waffle myself so that is my goal.

Googled, but didn't see anything.


mike
--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

(mawil55)

On Feb 12, 9:21*am, piedmont > wrote:
> What would be the best flour to use in making waffles?
>
> Biscuit flour, all purpose or bread flour?
>
> What is the typical desired density of a typical waffle.
>
> Light and crispy or dense and chewy?
>
> I would like a light and crispy waffle myself so that is my goal.
>
> Googled, but didn't see anything.
>
> mike
> --
> piedmont, The Practical BBQ'r
>
> http://sites.google.com/site/thepracticalbbqr/
>
> (mawil55)

Try "perfect waffles" on Google.

piedmont wrote:
> What would be the best flour to use in making waffles?
>
> Biscuit flour, all purpose or bread flour?
>
> What is the typical desired density of a typical waffle.
>
> Light and crispy or dense and chewy?
>
> I would like a light and crispy waffle myself so that is my goal.
>
> Googled, but didn't see anything.
>

You can use all purpose flour to make light and crispy waffles. Separate
the eggs, beat the yolks into the milk and oil or melted butter mixture
and beat the whites. Mix the wet and dry ingredients and then fold in
the whipped whites. Make sure the waffle iron is nice and hot befor
putting the batter in and no peaking.

"piedmont" > wrote in message
...
> What would be the best flour to use in making waffles?
>
> Biscuit flour, all purpose or bread flour?
>
> What is the typical desired density of a typical waffle.
>
> Light and crispy or dense and chewy?
>
> I would like a light and crispy waffle myself so that is my goal.
>
> Googled, but didn't see anything.
>
>
> mike
> --
> piedmont, The Practical BBQ'r
>
> http://sites.google.com/site/thepracticalbbqr/
>
> (mawil55)

AP flour and do not over mix the batter.


--
Dimitri

Searing

http://kitchenguide.wordpress.com.

piedmont wrote:
>
> What would be the best flour to use in making waffles?
>
> Biscuit flour, all purpose or bread flour?
>
> What is the typical desired density of a typical waffle.
>
> Light and crispy or dense and chewy?
>
> I would like a light and crispy waffle myself so that is my goal.
>
> Googled, but didn't see anything.

Bisquick.

On Fri, 12 Feb 2010 15:58:01 -0500, Dave Smith
> wrote:

>You can use all purpose flour to make light and crispy waffles. Separate
>the eggs, beat the yolks into the milk and oil or melted butter mixture
>and beat the whites. Mix the wet and dry ingredients and then fold in
>the whipped whites.

AP flour indeed works fine. But egg whites are generally used only for
Belgian, not traditional, waffles.

And if you have a modern waffle maker, going from light-and-crispy to
denser, consistently cooked waffles is just a matter of flipping a
switch. 8

-- Larry