Instructions: The night before, in a large mixing bowl (at least 3 quarts in capacity) combine warm water (100 degrees if using fresh yeast, 110 degrees if using dry yeast), sugar and yeast. Stir and let stand 10 to 20 minutes to proof. If the yeast is active, it will produce many bubbles.

Add milk, butter, salt and flour; beat until smooth and blended. Cover bowl with plastic wrap; let stand overnight at room temperature. (The batter will rise from 4 cups to 12 cups, then collapse.) In the morning, preheat the waffle iron until it is hot enough to sizzle a drop of water. (For crispy waffles, be sure to preheat both sides until very hot before adding the batter.). Beat in the eggs. Add baking soda; stir until well-mixed. The batter will be very thin.

Pour the batter onto center of the waffle iron, using a light hand because the batter will spread when the lid is lowered. Tilt the waffle iron to spread the batter around the edges. Lower the lid and cook until the bottom is golden brown. Flip the waffle iron and briefly cook the other side until just golden brown. (If using an electric waffle iron, follow the manufacturers directions.) Keep the waffles warm and crisp by placing them in a single layer on racks in a warm oven with the door slightly ajar to allow any moisture to escape.

Yield: 6 to 8 servings.

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