Marble Surface For Baking

If you re an avid baker it s an essential tool to have in your kitchen.

Marble surface for baking.

If baking soda is bad for teeth why do some suggest using it on marble another calcium based stone. Crafted of white macael marble quarried from the andalucia region of southern spain. Cooks who work on marble countertops already know that marble is great for working with pastry and chocolate. Marble remains cooler than room temperature helping keep doughs firm.

Depending on use these coatings should be reapplied every year or two. See post on how baking soda can harm teeth calcium based. It is best to purchase marble that has already been prepared for baking purposes such as those found at a chef s supply store. A 3 4 inch to 1 inch thickness is best.

Baking soda is a basic with a ph of 9 which can dull sensitive marble surfaces with continuous use as it is abrasive. Regular cleanings should be as gentle as possible. When chilled a marble surface is ideal for keeping dough from sticking particularly when you re not keen on adding too much extra flour. But because it is quite soft and porous marble can easily be stained scratched and chipped.

Traditionally bakers prefer marble slabs as a work surface because the material keeps the dough cool. And you can get one for around 30. To help prevent staining marble surfaces are often coated with protective sealers. Slabs are often recommended when it comes to making other sweets too from candies to ice cream.

Ideal for rolling out pie pizza and pastry doughs with ease. Slab is hand finished to provide an exceptionally smooth rolling surface. Make sure the marble baking stone is not too large for your oven.