In matters of food and parenting, my favorite author is Mathew Amster-Burton (@Mamster, author of Hungry Monkey). I don't have a quote, but he says not to try to hard to get your kid to try new foods, let their peers take care of it. I like this advice and comply diligently. I'd like to have a beer with him sometime (hey, if you're ever in Columbus ...). In addition to the parenting wisdom, he describes a version of overnight yeasted waffles we've made for a long time now.
The only difference is I don't separate egg yolks/whites or beat whites or anything like that. The only value I bring to this preparation is that I've tested it a gazillion times, used lots of different grain combinations and it always produces a surprisingly light, but grainy waffle. My post is merely a validation of the prep.
The night before, mix:
butter, unsalted and melted, 114 grams (1 stick)
milk, any temperature any kind, 500 grams
salt, 5 g
sugar, 15 g
dry active yeast, ca. 1/4 t
--and here's where it gets fun--
300 grams of grains
The only thing I make sure of is 100 grams of the grain bill is unbleached white (some fine white flour is necessary for structure in the final waffles), the rest can be any combination that adds up to 200 grams, e.g.
-spent grains from brewing - barley, rye, wheat (hydrated)
-coarse whole wheat flour
Mix all ingredients, cover the bowl with a dish towel and the next morning, just ladle it into your preheated waffle iron. That's it. Makes enough for 3-4 people and about a week's worth in the freezer - this recipe is pretty big.
We top them with everything, it's a blast.
Our depression era behavior toward consumption of gifts is irrational. We have unconsumed: a 750 of Rockmill Brewery's Dubbel, 10 or so ancient gift cards, a big juicy refectory GC, a Rioja that we might deed to Frankie, there are others.
Unlike gift cards, handcrafted food is a gift of oneself. And, that person waits anxiously for the day when feedback arrives. I know this too well, sometimes it hurts. To hoard these treasures is cruel and unusual.
About two months ago, a friend generously gave us a package of prosciutto made by her father(!!). Perfectly cured, perfectly sliced and perfectly vacuum wrapped. It wasn't just the professional presentation of a rare delicacy, it was so well packaged, I thought we could keep it for nearly ever, and almost tried. Prompted by the presentation of yet another batch of the delectable ham, we tore in to it and our expectations and desires were perfectly realized: texture, salt, everything, just perfect! We're going to savor it and enjoy it slowly, but we are going to consume it, with not a trace uneaten. We thank you and apologize for holding these comments hostage.
ps Stop by, even if you only have a few minutes next time in Columbus, a pizza only takes about 90 seconds.
I've never been a big fan of whole wheat flour. The big commercial mills have stuff that tastes bad, KAF white whole wheat is ok, I've enjoyed baked goods made with a ca. 30% of the grain bill as Stutzman Farms (link when I find it) whole wheat, but it's too coarsely milled for a 100% whole wheat anything. Inspiration from a couple friends this week changed all that (thanks Gary and Indu!).
Last weekend we enjoyed an incredible spread of Indian delicacies, both meat and vegetarian; it was the type of food you eat way past the point of satiation, way past. So, I got some books and am starting to get into the cuisine a bit. On the way there I needed a starchy foundation to hold all I want to make. Chappathi sounded like a good bread to start. Another friend was kind enough to coax her child to videotape her preparation. This video, some question and answer, a bunch of youtube vids and some reading and voilà. Here's my prep with a few details I thought significant based on failed runs.
The recipe is trivial, whole wheat flour, I used atta from a Mediterranean food market (167 g), salt (2 g) and water (100 g), mix, knead and let sit a few minutes, then divide into 70 g balls and round them, let rest again. I rolled these balls into 8" diameter discs and tossed them on an electric skillet at a surface temperature of 400°F (+/- 20°F, measured with an IR thermometer) for about a minute on each side and finished them off by placing them on a lit burner for about 15 seconds until it puffs or catches on fire. I used an electric skillet because I wanted to know the temperature at least once. In earlier failed attempts, I think the pan on the stove was not hot enough. So, in the future I know to get the surface at least this hot. Also appreciate the thickness of the rolled dough is dictated by the diameter of the rolled dough and it's mass, it's too hard to measure the thickness.
Click on image and the difference in fineness is a little easier to visualize.
I'm not sure how good these look, but I think I could live on them,
and they're ready in a few minutes! I totally see wraps in my future lunches.