Marble Surface For Baking

To help prevent staining marble surfaces are often coated with protective sealers.

Marble surface for baking.

Baking soda is a basic with a ph of 9 which can dull sensitive marble surfaces with continuous use as it is abrasive. Crafted of white macael marble quarried from the andalucia region of southern spain. It s the root of marble countertops in the home kitchen and small slabs that are readily available from many retailers. Regular cleanings should be as gentle as possible.

If baking soda is bad for teeth why do some suggest using it on marble another calcium based stone. Traditionally bakers prefer marble slabs as a work surface because the material keeps the dough cool. Depending on use these coatings should be reapplied every year or two. A 3 4 inch to 1 inch thickness is best.

If you re an avid baker it s an essential tool to have in your kitchen. But because it is quite soft and porous marble can easily be stained scratched and chipped. Marble remains cooler than room temperature helping keep doughs firm. Cooks who work on marble countertops already know that marble is great for working with pastry and chocolate.

Ideal for rolling out pie pizza and pastry doughs with ease. See post on how baking soda can harm teeth calcium based. Make sure the marble baking stone is not too large for your oven. And you can get one for around 30.

It is best to purchase marble that has already been prepared for baking purposes such as those found at a chef s supply store. Marble is a beautiful surface for counters and tabletops. When chilled a marble surface is ideal for keeping dough from sticking particularly when you re not keen on adding too much extra flour.