One question that has crossed my mind many times is why baking powder is used instead of baking soda to make waffles. After all, both are leavening agents commonly used in baking. We will investigate the differences between baking soda and baking powder and look at the science behind their roles in creating light and … Read more
One of the key ingredients that make waffles so deliciously fluffy and light is baking powder. But why exactly do we need this leavening agent in our waffle batter? I’ll look at the chemistry of baking powder and explain how it works to create those crispy, airy pockets that we all love in our waffles. … Read more
I always used all-purpose or almond flour to make my waffles because they were the most popular flours with my friends. However, I recently starting using Buckwheat flour instead and I am glad I made this switch because it has a lot more protein and fiber than the flours I used to use. I understand … Read more
There’s something about the crispy edges and fluffy interior that just makes me do a happy dance every time I take a bite. But as much as I love waffles, I’ve also been trying to eat healthier lately, which means replacing the more unhealthy ingredients in my favorite breakfast waffle recipes. That’s where applesauce comes … Read more
As someone who loves cooking, I’ve always been fascinated by the science behind my favorite waffle recipes. One dish that has piqued my interest lately is waffles – particularly, how milk affects their batter. Milk is a common ingredient in waffle recipes, but what exactly does it do to the batter? We’ll examine the science … Read more