I’ve just started on the recipe and my dough doesn’t look anything like this. It was EXTREMELY sticky and wet even after the second 2 minutes of mixing and can’t be formed into a ball with a smooth surface like yours. What do you think could be wrong? Besides my boyfriend measuring the wrong amount of flour of course =)
Also, I was thinking of using fat free milk the next time I try it, do you think they will still turn out ok without the extra fat?
I’ve just started on the recipe and my dough doesn’t look anything like this. It was EXTREMELY sticky and wet even after the second 2 minutes of mixing and can’t be formed into a ball with a smooth surface like yours. What do you think could be wrong? Besides my boyfriend measuring the wrong amount of flour of course =)
Also, I was thinking of using fat free milk the next time I try it, do you think they will still turn out ok without the extra fat?
I would follow the metric version of the recipe if you can: http://liegewaffle.wordpress.com/liege-waffle-recipe-liege-gaufre-recette-metric/
The dough will be pretty sticky until you get to step 9, when it’s quite firm. It’s just goo for the first few steps.