French Rolling Pin (9-10:30)
Every Baker Has One... A great gift and intro to the Lathe.
Service Description
The best pin for most bakers. A good project to learn the Lathe. A great gift. Even my grandmother made the switch. Good-looking and sturdy enough to last a lifetime. A 18 to 23-inch tapered pin rolls out dough more efficiently than handled pins. The French-style tapered design is easy to maneuver and still provides enough substance to make easy work of any rolling task from pies to cookies, and is one of the easiest to clean. Crack nuts, bash ice, tenderize and roll out pork cutlets or chicken fillets. You may want to rethink finishing it too smooth. The texture of unfinished wood doesn't cause disastrous sticking, it keeps flour on it longer and actually seems to help grip and stretch the dough during rolling. Raw wood requires a little upkeep—I wouldn't leave the thing soaking in a sink of water—but basically you can treat it as you would a wooden cutting board by drying it after use and rubbing it down occasionally with food grade mineral oil. For that minimal effort you'll be rewarded over time with a natural nonstick finish and a beautiful patina.
Contact Details
Camano Avenue 723, Langley, WA 98260, USA