The other option is to oil your board rather than flouring it and if necessary, oil your rolling pin. It won't hurt the wood and will result in lighter doughnuts. It may be your flour is fresh or has absorbed moisture (humidity) so didn't need as much liquid in the dough. Carol

I also made these last week-end and was disappointed with the flavor. The recipe that I made up myself tastes much better to me and also has a texture that I prefer. However, I might try this recipe again with some changes, as I found the waffles to be very bland and airy, whether I made them crisp or not. Not only that, several of them stuck to my waffle maker, and I had never had that happen before. Maybe the recipe needs even more butter (At first I thought it had a lot!), but after the waffles started sticking, I started buttering the inside of the waffle maker, and the extra butter helped the flavor. Changes I would make: double the eggs (I like my waffles to taste more like crepes), omit the water and proof the yeast in the milk, and substitute cream for half of the milk. Also, instead of the 1/4 tsp of soda, I would add 1 tsp of vodka at the final mixing. For me, this helps the texture a lot. In addition, I think I would like to use whole wheat flour for half of the flour. I will also need to use a slightly larger bowl, as the one I used filled up completely, but the plastic wrap on top prevented any spilling. I do like the yeast better than the baking powder, as I think that baking powder gives a somewhat metallic taste to the waffles, and I do not mind a slight yeast flavor. I also like being able to make the batter the night before so that I can cook them as soon as I get up - that gave me time to do some gardening in the morning before it got too sunny. Kevin continued to garden until noon. I am glad I tried this recipe, as I had been reluctant to make yeast waffles before, partly because I was so happy with my old recipe. While I still prefer my old recipe to this one, I think I can combine the two to make something more to my taste. I personally think that the 1/2 cup water in the original recipe was a mistake, since it does not appear in the ingredients list, and that's why Ann needed to add the 3/4 cup of additional flour. The dry to wet ingredients proportion seems to be better in FOAS's recipe. I'm not sure how I would feel about the vanilla in the recipe, but it might have enough alcohol to have a similar effect to the vodka. I might decide to try Canadian Whisky in place of vodka. Lars

tobyt, "I was surprised about TH's in your town Tricia." Yeah, me too. Not often do we encounter such blantant bad behavior from a large corporation. But, it wasn't just my village. I could understand closing an underperforming location, or two. That's not what Tim Horton's did though. They closed every shop in the state simultaneously WITHOUT notifying employees or franchise owners. They ran out of the state under cover of darkness like a thief in the night. Some people had owned their franchises less than two years. I remember one couple who had recently received their franchise as a wedding present from the bride's parents. The parents ended up losing their personal residence & car when Tim Horton's fled. The couple had to sue to get the franchise refund due under the terms of their contract with TH's. TH's wouldn't even meet with the employees until local media forced the situation. Then, they agreed to employment counseling & offered franchise owners other "opportunities" in the mid-west. Nobody took them up on the "offer". Tim Horton is a poster child for poor corporate citizenship in Connecticut and it's a well earned reputation. Coffee was the problem that caused TH's financial losses in Connecticut. Their donuts, sandwiches, etc. were good. Sure, there were some that liked the coffee but too few to meet Wall Street's expectations. Repeatedly, TH's Connecticut customers asked the company for a lighter coffee blend. Repeatedly, TH's response was, "You'll get used to it!" (That's a quote from TH's, BTW...this TH versus the people of CT was a BIG hoopla for a long time.) New Englanders, as a group, are known for being shall we say, "individual thinkers". Connecticut customers were not going to be told how they will drink their coffee. So, they just went elsewhere for that morning cuppa Joe & a donut. TH's also refused to advertise locally. They also refused to help sponsor youth athletic programs, community fun runs, festivals, concerts, etc. like their competition so graciously does without complaint. And now TH has made a corporation decision to allow their empty buildings to sit without any maintenance. We have one here in Mystic. It's in a PRIME location downtown. A blight on our most prominant part of town reminding us every day of how those employees/franchise owners were treated. Good riddance to Tim Horton's. BTW, it was't just Connecticut. They also fled our little neighbor to the east, Rhode Island, for the same reasons and coordinated their stealth flight for the same night. Oh, and while I'm on a toot...they couldn't even get their geopgraphy correct. After all the local hoopla TH made an official corporate announcement of their closings in the local newspapers. They said, "We are closing our stores in Providence, Connecticut, and Rhode Island..." Geesh. /tricia

I think most people do. I reduce it way down because of DH's diabetes. I made a batch earlier this week and still have a partial loaf. I sliced off a couple of slices for lunch, topped them with some cheese and ran them under the broiler just long enough to get melty. Yummy. But of course the dog realized I had goodies so she had to have her share. I told her she was the most privileged dog around, I doubt there were many other dogs dining on homemade bread and imported English cheese! She didn't leave a crumb behind, either.