On Thursday, December 20, 2018 at 2:13:06 AM UTC-8, Julie Bove wrote:
> I've tried a variety of surfaces over the years but my current favorite is a
> giant ceramic platter from Sur La Table. The edges curve up a bit to contain
> the flour. I also use it for setting dipped chocolates and other candies on
> to set. And it's perfect for cookies that have a coating that needs to set
> up. Makes things easy and contains any possible mess.

"Counter sheet" that rolls up and stows out of the way when I'm not
kneading. Something about how I was raised will not let me use the bare
countertop.

My grandmother raised two children in 728 square feet, although the
house did have an unfinished basement, where she did the laundry.
It had plenty of counter space, although when she made strudel she
put an old sheet over the dining table -- the house had a combined kitchen
and dining room, with a hutch -- to roll the dough out on.

I remember her instructions: knead till the dough was like a baby's
butt (presumably time for it to spring back after denting) and roll it
out so thin you could read the newspaper through it.

For Sunday dinner, when we visited, ten people could sit around the
table with both leaves added. Grandmother would sit closest the
kitchen so she could jump up and fetch things as needed. I sometimes
wondered when she actually ate.