I mixed up some new dough this morning (photo below). Taking the recipe I put up yesterday, I removed 5g of water, then added 5g muscovado, 12g butter, and two more vanilla pods. I think that should help the waffle cook-up a little softer and slightly less-hyrdrated, while also having the “crumb” be a little more delicate on the tongue. The extra vanilla, too, should prove to be a flavorful addition that I hope will be just the right amount … decidedly present, while not overpowering at all.
Liege Waffle Recipe / Gaufre de Liège Recette Blog 
Looks great! I have a few of the new ingredients in my Amazon cart (can’t find much of that stuff in rural Texas!). Looking forward to trying it out ASAP.