Richard M Freimark

July 13, 2021 at 4:30pm

In my Dad's Bakery we made all the Danish on one day and all laminated dough and Pies on other days everything went into the freezer as work in progress and when needed was pulled out tomorrow's bake and slacked it out in the walk in retarder. Never had 1 bad yeast experience, we only used fresh red star or fleishman's yeast

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