Any recs on a thin waffle iron? Everything is Belgian style these days.

I’ve done a lot of tangzhong for dinner rolls and hamburger buns, but haven’t tried it for my sourdough yet! I’ll definitely be experimenting with scalding some of the flour next loaf, thanks for the inspiration!

If it had a split screen view on iPad, posts on a side bar and content on the main screen, I would be so happy.