1
vote
1answer
124 views

Why does waffle dough get dark?

Always when I make waffles or pancakes the dough of it gets dark after a few hours. It looks like having black sprinkles. Why is that and how long can I still use it? The ingredients I use for ...
1
vote
1answer
42 views

Help! Liege Waffle excessively dense

I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat control. Any suggestions? Also, I left the ...
0
votes
2answers
236 views

Problems with my technique in making a Belgian Liege Waffle

I have been following a very nice recipe to the dot. However, I encounter some problems. My final texture is more similar to a bread than a waffle. Is this because I use trimoline instead of honey? ...
5
votes
1answer
406 views

What's wrong with my technique in this Belgian Liège Waffle recipe?

I've been using this awesome recipe to make Belgian Li├Ęge waffles, but my results are never consistent. Could you guys help me reverse engineer the recipe a bit? During the butter-adding phase in ...