Today, when I was rolling the dough for my Podpłomyk, I noticed that I actually need to use quite a lot of flour to prevent the dough from sticking to the rolling pin and the board. Is there a way around that, for example some substitute for flour that would work?
Flour – n alternative to spreading flour when rolling the dough
flourrollingsubstitutions
Related Topic
- Bread – How careful do you have to be with adding flour for kneading
- Flour – Is it okay to keep flour in the freezer
- Dough – Why does the kneaded dough form a skin when exposed to air and what are the possible ways to prevent the skin formation
- Dough – Napoletana Pizza dough not elastic and breaking
- Bread – When and how much flour do I add when mixing dough
- Pasta – Why do some rolling pins only have one handle
- Baking – Wood versus marble rolling pin ‘performance’
- Dough – How to roll pasta thinly by hand
Best Answer
Traditionally one could use a rolling pin cover and pastry cloth that have been floured or dusted with powdered starch like cornstarch. For sweet pastries you can combine cornstarch and confectioners sugar. You can also lightly oil your rolling pin and rolling board.
Other alternative rolling surfaces that are commonly used for pastry doughs include using a marble slab, a silpat mat, or plastic bag as your rolling surface