Doing Experiment #1 for these waffles was quite an eye-opener. While I got the texture pretty close to correct, the flavor was more interesting than expected. The whole wheat pasty flour, combined with the toasty earthiness of the Sherry, gave it a lot of body. It was also a bit eggy and not quite sweet enough. Given how conservative I am in my use of sugar in waffles (there’s little or none in most of the recipes on the site here), it’s saying something when I find a recipe a little south of being just right.

Below is the second pass. I’m now a bit closer to understanding the temperature, time, and yield, so I think this should be much closer to solid recipe.


makes 2 round 13mm/0.5in waffles

0.5g ale yeast

Prepared at standard room temperature ~21°C/70°F

1. Mix the flour and ale yeast in a medium bowl.

2. Add the cream and stir to blend.

3. Cover with plastic wrap and let stand at room temperature for 2 hours.

32.5g egg (heated in a very warm water bath and then lightly beaten)
12.5g Jersey cream at ~43°C/110°F
75g Sherry (variety: Amontillado)

4. Add the flour, sugar,nutmeg, egg, butter, and cream to the yeast mixture. Add ~40g of the Sherry, too. Mix to blend.

5. Add the remaining Sherry and finish blending the ingredients.

6. Cover again with plastic wrap and let stand at room temperature for 3 hours.

Before the final rest in Step #6 is almost done, heat your waffle iron to 191°C/375°F.

7. Pour the mix into the preheated iron and cook for 2 minutes 55 seconds.

Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.