Best work surface?
What makes the best surface for working with dough? I'm currently using a silicone non-stick mat, and while it worked fairly well for denser dough, it's miserable for wet doughs. I've seen quite a few bakers using wood surfaces, but I've also seen many using granite. I have a butcherblock-style block of wood that I could clean up and use. Would that be the best option, or should I look around for a granite slab?