Seems to me that kitchen tools & tips should be mixed in the recipe forum because the cooks are HERE, rather than just posted in home & decorating where they may not be seen by cooks.
I got a maple pastry board this summer, and have really put it to good use this week. Haven't made any bread yet... that's a January/February project. The board is 24" wide, and 18-1/2" deep, and reversible. I really like that the lip catches o the counter and keeps the board from sliding when rolling out something.
Of course, it's not a wonderful marble top, but pretty good for my use.
