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!