Whole Foods Cooking Lesson #1   Nutritional Values Compared     Page Five
BlenderBatterWaffles/Pancakes ding the Leavening
Blend in briefly just before baking:
  
   1/4 teaspoon baking soda
   1/2 teaspoon salt, to taste
   1 teaspoon baking powder (Optional: With the Two Stage Process 
   the baking powder can be omitted and the baking soda increased to 
   1/2 to 1 teaspoon as needed)

Assemble leavening

TECHNIQUE TIP: When you've become experienced at dropping the salt and baking soda into the vortex where the spinning blades instantly break any lumps, you can save time by omitting the sifting.

Which Waffle Baker?
     We recommend small round 650 watt waffle  bakers. They bake more efficiently than the big square ones and heat up faster.  You can plug two or three small round ones but only one big one into most household circuits.  Currently we're enjoying the Toastmaster Cool-Touch Belgium Waffle Baker ($26.95 ordered on the internet). Search at www.google.com for a distributor.

Baking Powder

Sifting
The demonstration photos to the left show Sue sifting the leavenings. Her husband who bakes all the waffles doesn't bother with the sifting. He just dumps the leavenings into the vortex while the blender is churning. (Saves time doesn't it?) Rarely, very rarely, does he get embarrassed about a "lump" of bitter soda in his waffles. (He can get away with slipping this note in here because he maintains this website.) 


Comparison with White Flour Recipe  

Here is the waffle recipe that Toastmaster supplies with a Belgian Waffle Baker. See the nutritional comparison chart below.

2 1/2 cups all-purpose flour
2 1/4 tsp RED STAR active dry yeast
2 Tablespoons sugar
1 tsp salt
1 3/4 cups milk
1/4 cup water
1/4 cup butter
3 eggs

 In a large bowl combine flour, yeast, sugar and salt; mix well. Heat milk, water and butter until very warm (120°F-130°F) butter does not need to melt). Add to flour mixture. Add eggs. Using an electric mixer, blend at low speed until moistened; beat 1 minute at medium speed. Cover bowl with plastic wrap and foil; refrigerate several hours or overnight.

Salt