Replacing butter with Canola oil in waffles - outcome
I've been making some killer waffles by replacing the AP flour in the King Arthur Belgian waffle recipe with Graham flour. I also only use 1 tsp yeast,as 1.5 was too yeasty tasting.
The recipe can be found at http://www.kingarthurflour.com/recipes/belgian-style-yeast-waffles-recipe.
In our quest to balance taste and fat intake, this morning I replaced half the butter with canola oil, using a replacement ratio of .75 by weight (I used 45 g butter and 30 g oil).
The result? A chalkier, noticeably less flavorful waffle.
Any thoughts here for future tinkering?