Marble Surface For Baking

Regular cleanings should be as gentle as possible.

Marble surface for baking.

Do not use marble tiles commonly used for floors or countertops for baking. If you re an avid baker it s an essential tool to have in your kitchen. It is best to purchase marble that has already been prepared for baking purposes such as those found at a chef s supply store. Slabs are often recommended when it comes to making other sweets too from candies to ice cream.

But because it is quite soft and porous marble can easily be stained scratched and chipped. It s the root of marble countertops in the home kitchen and small slabs that are readily available from many retailers. A 3 4 inch to 1 inch thickness is best. Slab is hand finished to provide an exceptionally smooth rolling surface.

To help prevent staining marble surfaces are often coated with protective sealers. And you can get one for around 30. Marble is a beautiful surface for counters and tabletops. See post on how baking soda can harm teeth calcium based.

Make sure the marble baking stone is not too large for your oven. Depending on use these coatings should be reapplied every year or two. Traditionally bakers prefer marble slabs as a work surface because the material keeps the dough cool. When chilled a marble surface is ideal for keeping dough from sticking particularly when you re not keen on adding too much extra flour.

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. Marble remains cooler than room temperature helping keep doughs firm.