Granite vs Marble for baking surface

Hi Maurizio, I've always heard that marble is popular with bakers to knead dough, roll pie crusts, etc. Is the same true for granite? Polished granite. Thanks, Jean

 

Dear Jean:

There are over 2700 (no, it's not a typo) stones traded as granite on the market (and counting). Approximately 2% of them are true geological granite or next of kin. All the remaining 98% are related to granite and to each other like a cat to a cow. Many are as good as granite, many are even better, but some are a disgrace.

So, as you can see, when one talks about granite in general, you never know what stone one's talking about.

Me?

I would get a nice size piece of a white Carrara marble slab, hone-finished, and then use it and abuse it (translation: enjoy it) 6 days from Sunday without worrying about any such little thing like a few stains and scratches here and there!

Go to the pizza parlor around the corner form you and take a look!

We had something like that in our own kitchen when we were back in Italy (well, actually we still have it, since we still own our condo over there… but for the couple of times a year we go back there visiting, we're not in the mood for baking!...) and we miss it very much! L

Right now we have Black Galaxy norite (they call it granite) and we roll dough on it. That stone does not absorb anything and is as bullet-proof as they come, but we just can't get “the feeling” that we used to get when we were kneading dough on our marble slab back in the old country! And then, kneading dough on a black shiny surface?... It just don't feel right… L J

Unfortunately, the way my kitchen is designed there's was no way to include a piece of marble slab in it. Not to mention that we didn't think that we would miss our marble!

But our next house in a couple of years?... You'd better believe it! J

 

May I ask you now to please read and e-sign our Statement of Purpose at: http://www.marblecleaning.org/purpose.htm?

Ciao and good luck,

Mauri zio Bertoli

 

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