Seberia
And Ostap suffered (s)
Today I baked waffles with malt and coriander. A la Borodino.
A little sugar and salt in the dough and it turned out very similar
The only thing is that there is not enough acidity characteristic of bread. How to imitate it?
Yuliya K
Quote: Seberia
lacks the sourness characteristic of bread. How to imitate it?
Elena, I added balsamic vinegar - my sample here
Seberia
Yuliya KHow did I miss your recipe
Thank you so much! I will definitely do it
Elfa
Lika, and everyone who raised this recipe, thank you very much, today I have it from whole grain flour, with salt, with a pinch of French herbs, without baking powder, 5 minutes in a multi-baker, moderately crispy, delicious)
Bread waffles simple
Seberia
Today I made rye waffles according to the recipe Yuliya K.
Delicious - extraordinary Thank you so much
True, I messed up in the cooking process. I added very hot water, in the end I almost brewed the dough

Girls, what I wanted to ask. Very badly these waffles lagged behind the multibaker. I had to pick them up from the edge and further detach them from the panel. As a result, they froze in waves.
Is it a problem with unmatched technology or are rye, in principle, poorly behind the waffle iron?
Katko

It turned out ... the first time
While the first of the CZ flour was baked, the second portion was mixed sharply in half with rye
Added Adyghe salt and spices from the Fiksovskaya mill (paprika, pepper, mustard, coriander ..)
Bread waffles simple

Special thanks to Tatiana, win-tat for help in buying a waffle iron, I couldn't have done it without it




And tell me ... how to stop eating them?
win-tat
Katyusha, with such a waffle iron and with your golden pens it won't work.
And the waffles turned out to be a feast for the eyes, I was not at all surprised with a double portion, such a waffle iron bakes them gorgeous, crispy, airy, you won't stop, don't hope, I got hooked on them myself.
Katko
Tatyana, yeah, Tanya, they are so airy, porous inside
And by the way, I know how to make soft
win-tat
And why soft, tell
I always try to get crisp.
pani-Tina
Quote: mamusi
I put them in a box after cooling down
What's the box?
Elya_lug
Yesterday I baked these waffles, full of delight! Why did you only bake sweets before? Unclear. Purchased rest. Made 2/3 oat flour + 1/3 rye. They cooled down on a grid stand. The waffles are crispy, but by the morning they softened a little, which, in general, is not terrible.
Elfa
Today there was an experiment: I baked from one batch both in a multi-baker and in a Cloer. And you know, after all, it tastes better from a multibaker! We baked together with our son, so no symmetry
Bread waffles simple
Elfa
Another batch of whole grain flour, no baking powder, with seasonings. On two waffle makers, things go much faster: Multi-baker worked for 3 minutes, Cloer-for 2k plus another p.30 after the call. The main assistant filmed the sample endlessly, as a result, the output is small:
Bread waffles simple
shade
Peace be with you bakers!

I also have a USSR waffle iron, Baltic but it works
from c \ z french thing

Bread waffles simple

Bread waffles simple
Ikra
shade, luxurious!

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