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  #21  
Old 10-13-2015, 12:36 PM
W. Hilditch W. Hilditch is offline
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Default Re: Grandma's Waffles

Joseph, both sides of the iron need to be heated up equally. The cool side (top) will only be a few degrees cooler than the bottom side. Water drops should bounce on both sides before adding oil or batter.

Hilditch
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  #22  
Old 10-13-2015, 12:47 PM
DougH DougH is offline
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Default Re: Grandma's Waffles

If you haven't figured it out yet, please take Hilditch with a grain of salt. He's been around the block a few times, he knows a whole lot of things...and some of those things are actually true
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  #23  
Old 10-13-2015, 05:31 PM
Dan Farmer Dan Farmer is offline
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Default Re: Grandma's Waffles

Quote:
Originally Posted by RobM View Post
Sheesh, the civil war is over folks... No need to start a food war.


[SIZE=1]---------- Post added at 05:31 PM ---------- Previous post was at 05:29 PM ----------[/SIZE]

Quote:
Originally Posted by DougH View Post
If you haven't figured it out yet, please take Hilditch with a grain of salt. He's been around the block a few times, he knows a whole lot of things...and some of those things are actually true
Which ones?
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  #24  
Old 10-14-2015, 05:38 PM
JosephDurham JosephDurham is offline
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Default Re: Grandma's Waffles

Image

First time using the waffle and the recipe. My little one loved them!!

Image
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  #25  
Old 01-16-2016, 02:00 AM
W. Hilditch W. Hilditch is offline
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Default Re: Grandma's Waffles

Just thinkin', I bet this recipe would be kick-a** with oat or barley flour with an adjustment to the water. Different, but good. I must try them.

Hilditch
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  #26  
Old 01-17-2016, 02:42 PM
W. Hilditch W. Hilditch is offline
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Default Re: Grandma's Waffles

Update: Today I substituted pure oat flour for wheat flour in the above recipe, changing nothing else and it worked great. I donít know if this helped, but I ground the flour myself and it was very fine like cake flour.

Note: A Hilditch cup of flour is 4.9 oz. The rest of the USA thinks it is 4.2 oz. They are wrong. I donít know how much it was in cups (more than one) but it was 4.9 oz of oat flour. Second, the water could be bumped up to 1/2 cup as the batter was just a tad on the thick side, but not necessary. The batter got to rest 15 or 20 minutes before being used.

Good flavor, color, crumb and crunch. Next time Iíll buy my oat flour at a store. My mill did not not like making oat flour. We gave them a Ď9í. Give it a try.

Hilditch
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  #27  
Old 01-22-2016, 07:22 PM
Mike Green Mike Green is offline
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Default Re: Grandma's Waffles

I'm lost on the cups vs ounces thing. A cup is a unit of volume, while an ounce is a unit of weight. The weight of a cup of something is dependent on the something. I have two types of flour, and one is more finely ground than the other. I'm pretty sure that a cup of the finely ground flour weighs more than the other.

It seems Hilditch and Dan don't get along. Entertaining...
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  #28  
Old 01-22-2016, 08:40 PM
W. Hilditch W. Hilditch is offline
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Default Re: Grandma's Waffles

Hilditch and Dan play with each other, but never draw blood. Heís a good guy. You are right about the flour. Also with one type of flour if you sift it adding air and gently spoon it into a cup it will weigh less than if you pack the cup and thus have less or more flour. This affects how much liquid you will need to make the same consistency batter.

I donít sift my flour and they come out rather consistently at 4.9 oz even with different kinds of flour rather than the 4.2 oz on the bag. So the amount of liquid in a recipe is gauged for that amount of flour. If I scooped it, rather than spooning it then it would be over 5 oz per cup.

If I havenít confused you enough, ask for more.

Hilditch
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