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Freezing Yeast-raised Waffle Batter

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I found a good recipe, quite similar to the Marion Cunningham one, for overnight yeast-raised waffles. While I know that one can usually freeze bread dough, I'm afraid to freeze the waffle batter because it seems so much more delicate. (The standard recipe makes enough for 4 people, but there are sometimes only 2 of us.) Would freezing affect the quality of the end product? Am I better off just freezing the cooked waffles and toasting them the next weekend?

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  1. Personally, I'd be more inclined to freeze the batter rather than a cooked waffle.

    I'm one of those who freezes bread dough all the time - quite literally. I make up a batch of dough every five days, separate it into five dough balls, and bake one up every morning for the husband's breakfast. The quality of the bread doesn't suffer at all. I doubt the waffle batter will, either.

    2 Replies
    1. re: LMAshton

      You're right. What do I have to fear but fear itself? The worst case scenario is losing the equivalent of 2 very good waffles. Maybe I'll bake 3/4 of the batter, freeze one cooked waffle and the batter to make one more, then compare the results from resurrected waffle batter with the frozen waffle.

      1. re: pilinut

        Yup. Best way to find out is to give it a try. :)

    2. While I don't do yeast raised waffles usually, I always make extra waffles and pancakes just for the purpose of freezing them. Then I pop them in toaster oven, on toast, to reheat. I wouldn't be afraid to try, for sure!

      1. I make Cook's Illustrated yeasted waffles all the time. I cook em, freeze em, and toast em just like Eggos.
        I really can't tell a difference between the fresh that day and toasted later.

        6 Replies
        1. re: blackpippi

          How long have you kept them frozen and still had good results?

          1. re: pilinut

            Months. Just put them in a zip lock bag.

            1. re: blackpippi

              Thanks! Will try that this week and report back.

              1. re: blackpippi

                Just make sure they've cooled to room temp before freezing...and cool them on a rack (like freezing popovers, which freeze very well if you release the water vapor and cool this way before freezing).

                1. re: Karl S

                  Great tip--I tend to get impatient with cooling things down.

                  1. re: pilinut

                    Crystalized water vapor is not your friend in the freezer....