I am trying to add Liege Waffle menu. I do not have baking background.
I did some experiment with internet recipes. I think it tastes close to the famous store in town.
my only concern is selling it in volume and consistency.
When I was developing the recipe,
I let the dough sit in room temperature for couple hours and put it in the fridge overnight to develop the taste.
I am not sure if I can keep consistency by doing this way.
Should I get a retarder? (I am not sure if I use proofer or retarder)
Once I make the dough, how long can I store it in the fridge?
I am planning to take the dough out and cook it right away for the customer.
Would it be ok to store it in the fridge up to 3 days?
Or should I freeze it and thaw it before cooking?
I have another silly question. this local guy sells 4x6 waffle for $3.5
I am worried many people are going to share it instead of buying one for each person.
So I am thinking about going 4 x 4 and sell it for $2.99.
what do you think?
any comments will be appreciated!