Cymru Llewes wrote:

On Fri, 31 Oct 2003 05:03:14 +0000, BCBPROJXX wrote:

Hello,
Well right off the bat let me say we sell them BUT my recommendation just
comes from personal experience. My first tortilla press was a cast aluminum
product. The really are just too light and don't do a good job of pressing
and quite annoying if you are doing a lot of tortillas.

Not quite as annoying as rolling them out with a marble rolling pin.

That's part of the problem. For bread dough, I get better results with
a 1 inch hardwood dowel (mine is oak) than a standard rolling pin.
Rolling pins are great for short doughs - pie crusts, scones, biscuits,
cookies, like that.

Bread dough is usually more elastic, can take (and usually needs) harder
pressure. I bought a dowel at the local woodcrafter supply, sanded it
down to 400 wet/dry grit, washed off the dust and when dry used mineral
oil on it. I bought a 3 foot dowel (shortest length I could find) and
cut it down to about 2 feet - maybe a bit less, because I was measuring
by my comfort level. It's a different rolling procedure.

I'd suggest saving the cut-off piece for making tortillas, as it's a
perfect size for the pressure of the palms. ;-)