I use and love both a sourdough recipe (King Arthur website) and an Alton Brown recipe for waffles. My waffle iron is the Belgian kind with the bigger holes. My question is -- if I don't change anything else --would the waffles be crisper with a regular small-square waffles iron?
Or would the batter recipes have to change?
I'm wondering if the flatter waffles would just naturally be drier and crisper.