Crispy Yeasted Waffles
350 g Pastry flour
50 g Diastatic malt powder
5 g Sugar
3 ½ g Salt
2 g Baking soda
7 g Active dry yeast
620 g Whole milk, warm
115 g Butter
100 g Egg, about 2 whole
Sift together all the dry ingredients.
From here you have a few options: (1) Pour the dry mix into an air-tight container and store in the fridge for later; (2) Tie a pretty ribbon around the neck of the jar and give it to your Aunt Marjorie for her birthday (who doesn't love homemade waffle mix?); (3) Start cooking them now.
When you're ready for waffles, place the dry ingredients in a large bowl, and make a well at the bottom with a spoon.
Place milk, butter, and egg in a small pot and warm gently over low heat. You just need to melt the butter and bring the mixture up to about 104 °F / 40 °C, which is the perfect temperature for waking up the yeast in the next step.
Be careful not to overheat—keep it under 113 °F / 45 °C. If it does get too warm, don't panic: You can let it hang out and cool at room temp, or place the pot in ice water to quickly cool it off.
Pour the milk mixture into the well you created in the dry mix. Use a whisk to combine the ingredients and make batter.
Allow this mixture to sit at room temp or warmer to allow the yeast to bloom. You can bloom the yeast for as little as ten minutes, or up to two hours. The longer you let it go, the more rich, yeasty flavor you'll develop, and the more air pockets your waffles will have.
Pour the mixture into a preheated nonstick waffle iron. You may have to play with the time and temperature combination, as each waffle maker will be a little different. You want a nice, golden, crispy crust, with a soft and almost custardy interior.