boomchakabowwow
Senior Member
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- Feb 1, 2013
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i've been getting into sourdough breads..the non yeast ones.
love them. we have a great local bakery that is holding me over until i move into a house and enter that chapter of home cooking.
i bought a super hearty, heavy, crusty rye bread and i really had to cut down hard. i noticed my beater white synthetic board took a real beating.
is there a better option? or just keep at it and keep replacing them as needed.?
love them. we have a great local bakery that is holding me over until i move into a house and enter that chapter of home cooking.
i bought a super hearty, heavy, crusty rye bread and i really had to cut down hard. i noticed my beater white synthetic board took a real beating.
is there a better option? or just keep at it and keep replacing them as needed.?