I was so excited to see this post. I have been using the SAF Active Dry yeast to make liege waffles and wanted to try the Gold. I usually have a first rise of 30 minutes - then shaping and a 2nd rise of 2 hours. I switched to the gold yeast which definitely puffed up more quickly - but it resulted in a waffle that was slightly smaller in height than usual. The taste was great, but it just seems like the rise didn't happen. Did I overproof? Should I just mix the gold with the flour instead of blooming it in warm milk? I'm also wondering if I need gold for liege waffles - because the actual dough isn't that sweet - until you add the pearl sugar - and I'm not sure how the pearls effect the yeast production.

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