Hi! I've been making Marion Cunningham's Essential Overnight Raised Waffles with great success -- except for one thing. I only have a Belgian waffle maker, and Cunningham's batter is intended for a "regular" waffle maker. The waffles are still delicious, but only one side gets super crisp and beautiful. The other side, which doesn't entirely fill the iron, stays rather pale and soft. Your recipe seems similar to Cunningham's in spirit (an overnight rise, a yeasty flavor), and I'm excited to try it. My question is, have you tried letting the batter stand overnight at room temperature rather than in the fridge? That's what Cunningham recommends, and the resulting flavor is tremendous. Many thanks for your help. p.s. For those concerned about food safety, I've been told that the yeast overwhelms any bacteria that could potentially be harmful. Hi Jess! The overnight rise at room temperature would be swell (ha! no pun intended!) as long as you split the recipe and created a sponge first with flour/water/yeast. I wouldn't recommend making a sponge with milk nor letting the batter sit on the counter overnight given the milk and eggs in it. Yes, the yeast would certainly "take over" but you still run the risk of food-born illness by not refrigerating the batter. If you wanted to try a sponge method, check out our sourdough waffle recipe (http://goo.gl/dAG6fN) for ideas on adapting for the Belgian waffle iron OR email us at Baker@kingarthurflour.com for some recipe help. Best, Kim@KAF Hi Jess, just a quick FYI, we needed to remove the link for the recipe, but we're happy to leave the recipe name for others to reference. ~ MJ

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