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?
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.
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.
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!