The secret to crispy sourdough waffles? This is my first post so forgive me if I break etiquette! I am trying to figure out why I can't seem to achieve crispy waffles. I've been working with the King Arthur recipe: https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
And I've also tried: https://www.allrecipes.com/recipe/246917/sams-sourdough-waffles/
These are pretty different recipes. I preferred the King Arthur in terms of flavor, but they both just came out... soft. Could it be the recipe, or the waffle iron (mine is old and cheap), or maybe the process? Ideas?
We regularly use the King Arthur Flour recipe, and consistently get waffles that are crispy on the outside, soft on the inside. A couple suggestions:


Make sure the waffle iron is completely preheated before adding the batter.
This recipe does need the waffles to cook for long enough; they'll be slightly dark. If you're only cooking them to a light golden, they aren't done enough.
Don't stack the waffles between cooking and serving, or the steam will make them soggy - put them in a single layer, and if you can't serve them immediately put them in a very low oven while you're making the rest of the waffles.