I have been making some things that require being rolled out on a
heavily floured surface. However, after baking, they come out with
white bottoms which I do not like very much. Is there anyway to fix
this? I've tried dusting the bottoms off but only some of it comes
off.

The only other thing I can think of is to flip them over and brush with
egg white before baking?

Thanks,
Bethany

wrote:
I have been making some things that require being rolled out on a
heavily floured surface. However, after baking, they come out with
white bottoms which I do not like very much. Is there anyway to fix
this? I've tried dusting the bottoms off but only some of it comes
off.

The only other thing I can think of is to flip them over and brush with
egg white before baking?

Thanks,
Bethany
What are you making? Have you tried a pastry brush?

Merryb wrote:

What are you making? Have you tried a pastry brush?

I'm actually making dog treats These are for my dogs, so no big
deal. But I would like to make some (if these come out good) and give
them as gifts at Christmas time to some family members who also have
dogs. And I don't want them to have floured backs. I did take a
pastry brush and it worked ok, then I wet it a touch and it looked like
it worked until it dried and you could still see some white.

wrote:
Merryb wrote:

What are you making? Have you tried a pastry brush?

I'm actually making dog treats These are for my dogs, so no big
deal. But I would like to make some (if these come out good) and give
them as gifts at Christmas time to some family members who also have
dogs. And I don't want them to have floured backs. I did take a
pastry brush and it worked ok, then I wet it a touch and it looked like
it worked until it dried and you could still see some white.
Maybe try a little less flour- have you tried chilling your dough? That
may reduce the need for so much flour. Also, if you are using cornmeal
in your recipe, try that instead of flour