Yeasted waffles taste too much like
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!
That's a lot of yeast for the amount of flour--2 tsp for 1 1/2 cups. There are quite a few recipes that have a lower ratio. I've never made liege waffles, only yeasted Belgium waffles and the ratio is never as high as the recipe you've posted.
You could use less yeast and refrigerate longer. It'll actually give it better flavor and texture with a longer rise.
This is the recipe I use for raised waffles. They're always lovely.
1/2 cup warm water
2-1/4 tsp (1 pkg) dry yeast
2 cups warm milk
1/2 cup melted butter
1 tsp salt
1 tsp sugar
2 cups all-purpose flour
1/4 tsp baking soda
Use a rather large mixing bowl — the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.
You could make a sponge / preferment with a much smaller amount of yeast, which should give a better flavor.
I think this recipe is a pretty good starting point.
You can probably sub a (similarly hydrated) commercial yeast based biga / sponge for the sourdough sponge.
And yes, you can try using very small amounts of yeast and do a long rise, which will often give better and more complex flavor. However, you'd probably like to do the rise before you put any ingredients like milk / eggs in, especially if you're not cold-rising it.
Having some baking powder / soda (you'll need something acidic in the recipe if the latter) in the recipe may also make it possible to reduce the amount of yeast used.