Start with a large mixing bowl, since the batter will double in size. 

1. Combine the warm water and yeast and allow the yeast to proof for 5 minutes.
   
   
2. Whisk in the milk, butter, salt, sugar and flour, mixing until smooth.
   
   Note: it’s important that the water, butter and milk are warm, not hot; a maximum of 110 degrees. It the liquids are too hot, it will kill the yeast.
   
   
3. Cover the bowl with plastic wrap or a clean tea towel and let it stand on the counter overnight.
   
   
4. To make the waffles, butter the waffle iron lightly and set it on high.
   
   
5. Whisk the eggs, soda and nutmeg into the batter. The batter will be thin. Use about ¼ to 1/3 cup batter per waffle section, and bake until lightly brown and crisp.
   
   
6. Serve with berries, butter and real maple syrup.
   
   
7. Wrap and freeze any extra waffles and pop them into the toaster to reheat.