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Freezing Yeast-raised Waffle Batter

pilinut May 19, 2013 11:48 PM

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. LMAshton RE: pilinut May 20, 2013 04:23 AM

    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
      pilinut RE: LMAshton May 20, 2013 01:08 PM

      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
        LMAshton RE: pilinut May 20, 2013 05:09 PM

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

    2. coll RE: pilinut May 20, 2013 04:32 AM

      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. b
        blackpippi RE: pilinut May 20, 2013 05:42 PM

        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
          pilinut RE: blackpippi May 20, 2013 07:27 PM

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

          1. re: pilinut
            b
            blackpippi RE: pilinut May 21, 2013 12:23 PM

            Months. Just put them in a zip lock bag.

            1. re: blackpippi
              pilinut RE: blackpippi May 22, 2013 03:08 PM

              Thanks! Will try that this week and report back.

              1. re: blackpippi
                Karl S RE: blackpippi May 22, 2013 03:14 PM

                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
                  pilinut RE: Karl S May 22, 2013 03:32 PM

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

                  1. re: pilinut
                    Karl S RE: pilinut May 22, 2013 03:49 PM

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

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