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For those who roll dough on marble....

15 years ago

Does it get greasy? leave a stain? We have honed statuary and I'm afraid to roll stuff on it for fear of "wrecking" it or getting a 12" greasy circle on my island that never goes away. I'd love to be able to take advantage of marble's affinity for dough, but I could always roll dough on my more bullet-proof aqua grantique counter and call it a day.... BUT I sure would love reassurance that marble+dough does not equal lasting greasy smudges 'cause it would be nice to do more than prep on it and stare at it!

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Comments (2)

plllog
15 years ago
The reason for rolling on marble is that it's cold and smooth. Granite for countertops is a much newer phenomenon, and works equally as well.

Statuary marble is very different from the common marble my counter was made of when I had marble. I was taught to oil the marble and let it soak in before spreading flour. If oil spots your marble, why do it?

You could solve the whole problem and make your clean up easier by using a pastry cloth. You'll get the cold of the stone, and keep the dough contained.
sabjimata
15 years ago
I want to know if anyone is grossed out by the chemicals in sealer...to seal or not to seal...that is my question!
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