Leavened waffles from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 25, 2011

    4 c leaven at 47, 2 T poolish at 128, 2 c whole milk, 1 1/4 c ap flour, 1 1/4 c pastry flour, 2/3 c cornstarch, 7T sugar, 1 T salt, 1/2 c melted butter plus more for brushing, 6 eggs separated, 3 T vanilla ex. warm milk to just warm. stir into leaven and poolish. sift flours and cornstarch, stir in 5 T sugar and salt. add 1/2 c melted butter and yolks to milk. combine with dry. ferment 3-5 hours. just before making, beat egg whites, with 2 T sugar to med peaks, add vanilla to batter, fold in the egg whites. cook in buttered waffle iron.

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