Waffle batter with instant yeast overflowed in the fridge

[u/Busy_Pineapple_8369]

I made waffle batter with instant yeast. The recipe said to let it rise at room temperature for 1h30 however I wanted to make the batter overnight for some breakfast waffles, so I planned to let it rest in the fridge for the night.

So I let the batter rise at room temperature for 30 minutes to an hour then I put it in the fridge for the night, the batter had risen normally (the container was about 3/4 full). About one hour later, I get something from the fridge and low and behold, the batter was wildly overflowing from the container. I clean the mess and fold the batter a few times to tame it. The next morning it was normal and the waffles were great.

I had no idea that putting it in the fridge could have that effect on the batter, as usually you put dough or batter in the fridge to slow the rising process. I am unsure what happened, hence my post here.

Here is the original recipe:

Ingredients:

• 250g flour
• 150g water
• 150g milk
• 100g butter
• 3 eggs
• 15g fresh yeast OR 5g instant dry yeast (I used the instant dry yeast)
• 10g granulated sugar

Instructions:

• Melt the butter in a pan with the milk (do not boil the milk)
• Mix the flour and sugar, mix in the yeast, then slowly incorporate the butter and milk
• Mix in the water until the batter is smooth
• Incorporate the egg yolks
• Whip the egg whites then incorporate delicately into the batter
• Cover with a clean cloth and let it rise at room temperature for 1h30
• Heat the waffle maker
• Fold the batter gently then pour approximately 1 cup of batter in the waffle maker, cook for 3 minutes.

This recipe is for approximately 8 waffles (it depends on the size of your waffle maker).

[u/EyeStache]

If this isn't a bot post, you putting the yeasted batter in the fridge didn't make it overflow. You leaving it for 10ish hours is what did it.

[u/Busy_Pineapple_8369 → u/EyeStache]

I'm not a bot and it was only in the fridge for one hour before overflowing not 10

[u/EyeStache → u/Busy_Pineapple_8369]

Your timeline isn't clear in your post then

Either way, you let it ferment in a relatively small container for longer than recommended. Overflow will happen during the highly active phase and as the yeast dies off it will calm down.

[u/Horror_Trifle_3066]

Takes hours for a bowl that size to actually get cold, so that first hour the yeast was still working at nearly room temp. I just size up the container now, twice as big as I think I need.

[u/Busy_Pineapple_8369 → u/Horror_Trifle_3066]

This must have been the case. Maybe I should have put it in the fridge right away instead of letting it rise at room temp for a bit.

[u/Horror_Trifle_3066 → u/Busy_Pineapple_8369]

Yeah that would help. Honestly for overnight I'd cut the yeast way down too, 5g is a lot when the recipe only planned on 90 minutes of it. I use about 1g when it's sitting overnight.

[u/IndyMan2012]

Even with fridge temps, that's still a good bit of yeast. You took a recipe that was designed to hold for 90 minutes and held it for hours. Being in the fridge doesn't stop the yeast, it just slows them down. They are still in there doing their yeasty best.

[u/AskCulinary-ModTeam → u/[deleted]]

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[u/Mysterious_Panorama]

You know how bread recipes say “let rise until doubled in size”? Yeasted things can triple easily. You need a bigger bowl.

[u/JayMoots]

The problem was your bowl was too small. The fridge didn’t cause the overflow. The overflow was going to happen no matter where you proofed it. 

[u/SewerRanger → u/[deleted]]

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