How a Poolish Ferment Turns Ordinary Waffles Into Crispy, Chewy Brunch Showstoppers
Brian Lagerstrom uses bread-making fermentation (a poolish) and brown butter to elevate waffles far beyond the bland continental breakfast version. The video covers three brunch-ready variations: a classic butter-and-maple version, a berry compote with cheesecake whipped cream waffle, and a savory cheesy chive crispy ham waffle topped with fried eggs.
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🧾 Ingredients
- 1200g water
- 2instant yeast
- 3200g AP flour (poolish)
- 4165g butter
- 5240g milk
- 6240g buttermilk
- 75g vanilla extract
- 81 large egg
- 9275g AP flour
- 1010g salt
- 1135g sugar
- 123g baking soda
- 13350g frozen mixed berries
- 1425g maple syrup
- 1525g lemon juice
- 16225g cream cheese
- 17150g heavy cream
- 1820g powdered sugar
- 19225g sharp cheddar cheese
- 20225g pepper jack cheese
- 2125g chives
- 22thick-cut ham
- 23eggs
- 24olive oil
- 25hot sauce
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