Making Liege Waffle!

Discussion in 'Pastries & Baking' started by masterh, Jan 28, 2013.

  1. masterh


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    Private Chef
    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!
    Last edited: Jan 28, 2013