Now that I have my own flour mill, I’m getting to experiment with perfectly fresh, hand-bolted flour. It is a significantly different ingredient than store-bought flour. I thought, when I finally got into milling it, that I’d have to convince myself it really felt or tasted different, but the differences are plain as day.

One of the most notable properties of the fresh flour is that yeast LOVES it. I am used to waiting 3-4 hours for my Brussels waffle batter to reach 350ml in volume (for every 190ml of fresh batter I measure out). With fresh flour, I got 390ml in less than 3 hours, and I’m sure it would have gone well over 400ml, if I’d let it go. So in the experiment below, I’m going all the way back to the original Brussels waffle ratios that Dacher and Consael used in the 19th century. My guess is that it will still be far too thin to rise properly, but I’m hoping to be pleasantly surprised.  We shall see.

31.0g freshly ground pastry flour
45.5g water
0.165g T-58 yeast
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31.0g flour
16.5g water
62.0g warmed milk
25.0g warmed egg
31.0g butter
0.62g salt