I’m very excited, as my flour mill is being delivered tomorrow, after a month-long wait. With it, I’m finally going to be able to recreate the flour of the 19th century. I have a huge 25lb. bucket of organic soft white wheat, a hi-tech moisture meter, and some extremely well-engineered mesh sieves with which to hand-bolt the flour. Granted, no one in the 19th century had a countertop mill, digital moisture meter, and steel sieves, but this is the closest I can come to an enormous stone mill, years of experience tempering wheat, and fine Dutch silk bolting cloth.

I think my Brussels waffles and Liège waffles are going to benefit tremendously from the unique physical and flavor properties of the fresh flour.  Really, all of my waffles should benefit. This is a game-changer.

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