DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here, kids...

Wheat gluten has been documented in China since the 6th century, that's a very long time, isn't it. That is how long the Chinese have been substitute seitan for meat, especially among the Buddhist. The oldest reference found to wheat gluten appears in the Qimin Yaoshu, a Chinese agricultural encyclopedia written by Jia Sixie in 535. Wheat gluten arrived in the West by the 18th century. De Frumento, an Italian treatise on wheat from 1745, describes the process of washing wheat flour dough in order to extract the gluten. Then by the 1830s, Western doctors were recommending wheat gluten in diets for diabetics.

Step 1 Preheat and grease a waffle iron according to manufacturer's instructions. Step 2 Sift flour, baking powder, and salt together in a bowl. Whisk buttermilk, yogurt, butter, eggs, and sugar together in a separate bowl; stir into flour mixture until batter is smooth. Fold strawberries into batter. Step 3 Pour about 1/3 cup batter into preheated waffle iron; cook until lightly browned, 5 to 7 minutes. Repeat with remaining batter.

Step 1 Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract. Step 2 Preheat a waffle iron according to manufacturer's instructions. Step 3 Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.