Does anyone advocate the use of a pastry cloth to roll out pie crusts as opposed to just using either a floured board, or sandwiching the dough between two sheets of wax paper, plastic wrap or parchment paper? Would it work better with sticky doughs? What is the best way to clean the cloth after use to prevent a rancid odor from developing after many uses?
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rolling out pie crust w/pastry cloth
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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › rolling out pie crust w/pastry cloth
