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Home Cooking

Rookie Baker Help - Rolling out dough

concordcourtney | Aug 13, 201906:24 AM     15

I cook at home a lot but I have never been much of a baker. I would like to start but I have some basic dummy questions about rolling out dough. I feel like in the past when i have tried it on a cutting board, I always run out of room. I have quartz counter tops. Can I roll out directly on a well-floured counter top? If I do so, how do I make sure they're clean enough? I usually clean with little more than diluted vinegar, which I assume wouldn't leave any residual odor/flavor on the dough as long as I wait til the counters are completely dry.

If using the counter tops is not a good idea - any recommendations for the best type of cutting board? The largest one I have now is the Epicurean brand (a composite material).

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