I made a pastry board. I bought a cutting board at the thrift store and sanitized it and sanded it smooth. I bought some heavy white canvas in the fabric section at the craft store. You want unsized canvas, unlike the stuff in the art section that is sized/sealed/gessoed. Then I covered the cutting board with the canvas. I stretched the canvas tight and stapled it to the board, so it is nice and tight. It is tight enough to scrape it with the bench scrapper and not tear it. I floured it with rice flour. It works great! I can store it in the closet in one of those XXL zip lock bags to keep it clean.
I made a pastry board. I bought a cutting board at the thrift store and sanitized it and sanded it smooth. I bought some heavy white canvas in the fabric section at the craft store. You want unsized canvas, unlike the stuff in the art section that is sized/sealed/gessoed. Then I covered the cutting board with the canvas. I stretched the canvas tight and stapled it to the board, so it is nice and tight. It is tight enough to scrape it with the bench scrapper and not tear it. I floured it with rice flour. It works great! I can store it in the closet in one of those XXL zip lock bags to keep it clean.
My personal preference is a pastry cloth and rolling pin cover, as it works great, and you can just keep it in a zip bag in the freezer and not have to worry about cleaning it. I see Rose recommends the dough mat now, but I haven’t tried one yet.
Anyone using a Silpat for pastry - I hear it is non stick?I don’t like the idea of pastry cloths and our parchment paper and plastic wrap is only available in narrow widths where I stay. Is Silpat a worthwhile alternative?