You can create bakery-quality Belgian waffles at home in about 90 minutes using the Serious Eats yeast-based method with one game-changing upgrade: substituting semolina flour for a portion of the all-purpose flour. This technique, borrowed from Italian and Central European bakers who prize texture above all, delivers an impossibly crispy exterior that stays crunchy for up to 30 minutes after cooking, even under toppings. The semolina’s coarser grind and higher protein content work with the yeast fermentation to build a waffle that shatters on first bite while maintaining a light, airy interior.
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