I'm really looking forward to trying this out, but first I wanted to double check something. On the brown sugar, is it 6 tablespoons or 7 grams? I think 6 tbsp might be more than 7 grams. What has everyone else done? Thanks!
Why do you recommend using Pastry Flour over All-Purpose Flour?. What are the differences in the end product?. Do you offer a bulk purchase discount on this your Pastry Flour?.
I have tried one other Liege Belgian Waffle recipe and it was good, but very dense. I tried this recipe today and it's the texture and lightness I'm looking for. The downside is that I used up all of my Belgian Pearl Sugar, so I'll have to run out and get more. The recipe is very wet, but I was able to get a total of 19 decently sized waffles. I'm goi go to try the recipe and let it sit in the fridge over night to rise and firm up, which I think will help with portioning to ensure the waffles are all similar in size.
This is my third recipe. This first was good but a little too dense the 2nd one was too cakey. The third one is rising right now. Hopeing it will be just right.
I made these and it was the first recipies i used! it tasted amazing and i had 3 of them myself right after. With this portion i came in with 15 palm sized balls. I have leftover balls which alredy have sugar rolled up with it. Can i store them back in the refridgerator? if so how do i go beyond that ? do i need to punch small holes in each one or just airtight container and use within a certain time frame?