On Oct 29, 4:52*pm, notbob > wrote:
> My baking education is coming along swimingly. *I haven't really needed
> a rolling pin yet, but see one in my future. *I'd like to try my own
> pie crusts. *In Julia's 2nd Art/French book, she discussed rolling
> pins, prefering the basic French style or the huge US ball bearing
> version. *On this website:
>
> http://www.fantes.com/rolling-pins.html
>
> ....I see more variations than I ever imagined. *SS, marble, silpat,
> etc. *All those different materials make me think about a rolling
> surface, too. *I have a basic Formica-type counter, now. *Should I be
> considering something else? *Matching silpat, chillable marble, etc,
> pin/surface pair? *So many choices.
>
> What say the baking brethren? *
>
> nb

I can see an advantage to a Silpat one (never seen those) but I happen
to like my solid maple one that has ball bearings. I don't use it
much for bread, though - mostly piecrust and other pastry.

As for surface to roll on, get yourself a nice, BIG pastry board
(bread board) - mine is 15" x 22" and will fit on my countertop. I
got the slab at the lumber yard (~$3 or so) and put a cabinet handle
on one edge. It hangs in the narrow 4" space between the side of the
fridge and the wall, with a dish-towel cover on it) and 4 rubber
bumper-dots (like for picture frames) on the bottom, so it doesn't
slip. Perfect. Mine is maple (nice, close grain). I ONLY use it for
pastry or bread - never veggies, meat or anything else. When done, I
just wipe it off with a damp cloth, cover it up (there's a slit in the
towels for the handle to go through) and hang it up.

N.