I made Liege waffles using this recipe http://www.thekitchn.com/thekitchn/gu...
The waffles turned out really well, but I found the taste of yeast in the waffle a bit overwhelming. I have eaten yeasted waffles before but I've never had one where the flavor of the yeast in the finished waffle was so strong. Yeast recipes that I have used in the past (mostly bread not waffles) always use a tiny amount of yeast and have a long (typically overnight+) rise. I consider myself a yeasted bread novice, so forgive me if I am wrong, but it seems like the quantity (2 teaspoon) of yeast used is too much considering the amount of waffle dough being made. The two rise times are fairly short (30 and 15 min respectively) which might be the reason for such a large amount of yeast?
Can I decrease the amount of yeast used in the hopes of decreasing the overwhelming yeast flavor of the finished product? Let's say I used only 1 tsp yeast instead of 2 tsp. I'm assuming I would I need to increase the rise time to make up for the decrease in yeast. But for how long? Also, would these changes affect the waffle's texture, etc?
Oh, not sure if it makes difference or not, but I used SAF red label instant yeast.
Any help is greatly appreciated. Thanks!
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