My experiment, the other day, with the fully hydrated batter did not work well. The batter simply separated, long before it ever got to an acceptable volume. I’m calling bullshit on those old recipes; no one ever made Brussels waffles with them. 

The new experiment, below, ups the liquid from my standard recipe. The only reason this may work is because I’m now home-milling and hand-bolting my flour. It provides much more nutrients and structure than the store-bought flour, despite coming from exactly the same wheat berries.


62.0g freshly ground pastry flour

50.0g water

50.0g room temperature milk

0.165g T-58 yeast


25.0g warmed egg

31.0g melted butter

0.70g salt