Lynn, your instinct about the dough for liège waffles not needing the extra boost is totally correct. Since the sugar is encapsulated rather than incorporated broadly into the dough itself, it doesn't have the same affect on yeast as granulated sugar would. As a result, your dough probably rose very quickly and then sank again, resulting in a flatter waffle. We'd stick with SAF Red for future waffle adventures. Happy baking! Kat@KAF

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