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 [1].

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?