A pastry board is a wonderful piece of baking equipment if
you make a lot of pastries or breads. It’s
simple and inexpensive to make.
I first used one while attending cooking classes
in Siena. To my delight, when we
returned home, my husband took me to a home improvement store where we bought a
scrap piece of high grade plywood and a piece of trim the length of the
plywood. Simply screw the trim piece to the bottom of
the plywood. This keeps the board from
sliding off the counter when you are kneading or rolling the dough. The edges were routered, but you don’t need
to. However, I do recommend sanding the
edges. Oil the board, wipe off the excess and you’re
done.
Just be sure you have space to store the board. Also, don’t use it as a cutting board or it
will be ruined. When I need to cut the
dough, I use a dull knife, dental floss, or my pastry scraper. So, If you’re
like me and make a lot of breads and pastries, you may want to consider making
a pastry board. It’s one of my favorite
toys.
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