Today, I finally broke through my barrier and made my Danish pastry dough. What a fun process. I understand the process more now, using hands on. My dough has been divided in two parts both wrapped in plastic and foil. I understand that you can store x 3-4 days in ref. Once I decide on what wonderful pastry to make I will continue. I do have a question. Prior to joining this site, I watch many, youtube videos. Why do some chefs use yeast and others do not ? What is the diff ?.

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