HELP: Bread/pasta/pastry board?
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20-12-2004, 09:32 PM
(PENMART01) wrote in
I much prefer wood. Some claim to clean with water but I'd suggest
never using water on a pastry board, clean with a baker's bench knife
only. Reserve ONLY for baking, no general kithen work.
I'll give a wood board a try. They're cheap enough to begin with. I have
the plastic carving boards for meats and vegetables.
First project... focaccia (herb/garlic/etc.)
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