The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

trying stuff......

ron45's picture
ron45

trying stuff......

Hello a month or so ago I was making whole grain spelt waffles [ Belgian ] Often I omit or reduce the amount of ingredients that are fats or sugars. Just on a whim I put three eggs in my two Belgian sized waffle recipe to see what would happen. I loved the result. Tender and elastic or stretchy for days. At that time I had a chart I got somewhere that was for substituting ingredients i.e. one egg ='s so much water.

 

So I have two questions, how or why did the eggs have such a pleasing effect on my waffles.

Would the extra fat, added to a whole grain yeast recipe, have a similar effect?

OK three.... is there a liquid substitution chart on our forum?