March 20, 2009 - 9:23pm
Countertops?
I used to want to have a wood countertop, or granite with a Boos insert in a pastry size. But now I am not so sure. What is the best surface for making bread and baked goods? Marble, Corian, Wood?I saw some of the videos on the site, where the baker is using a black countertop. It looks like it might be granite, but I am not sure. Any advice would be great!
M.