Granite versus Marble Pastry Board
While hunting bricks for a baking stone, I noticed some very nicely poslished stone slabs. They were fairly thick, at least one inch, perhaps a bit more. I was told they were granite. So I am curious if I had a 24 inch by 18 inch piece cut, would it work as a viable pastry board? I understand that many bakers prefer to use wooden boards/tables for preparing their bread doughs, but that chilled marble is commonly used for pastry dough. Since pastry dough is NOT available where I live in the Philppines, making it myself is the single alternative if I want some. I have never made it before and I have been watching tutorials on youtube along with reading here and elsewhere for a better idea on what I should be doing. If a good cool stone would increase the chances of success for a good pastry dough, I'll work it into the budget down the road. I have a small-ish freezer I can use to chill the stone. But would grainte suffice? Marble is available in large squares, but not nearly so thick as the granite slabs I found. They are rather thin marble tiles, about 24 x 24 inches, commonly used on headstones here, Which would be the better alternative?