does this mat pop up off the counter? I work with very sticky dough that have to be kneaded by hand. my biggest problem is not so much sliding of the mat but more of dough sticking to the mat when I pickup the dough and the mat popping iff the counter.
264611
The mat adheres to the counter extremely well. I do sprinkle a small amount of flour all over the top of the mat to prevent any sticking of dough. Maybe not necessary, just something I always saw my mother and grandmother do.
1791804
I cannot get mine to stick either. I have granite counter tops and I put a bit of water on the suction cups to help create a seal, but it didn't help at all. I also tried using it on my dining room table. The suction cups refuse to adhere, no matter how much pressure I apply. I had to have my husband hold the spiralizer down for me in order to be able to use it at all. Kind of frustrating to know I might not ever be able to use it without help and I'm considering sending it back just because of this issue. I sent an inquiry to Brieftons. We'll see what they say.
871132
Do you mean "scrape" out the dough? Once in a while I've had the dough stick a little, but not to the point of becoming troublesome or annoying. I did see this mentioned by another reviewer before I purchased. So far I've only used the scoop for cookie making but I must say I love it. I've found my family loves the small size cookies best.
1114523
As the other reviewers stated it is for getting the paddle out. HOWEVER, if you are using the machine for dough, you can get the paddle out right after the dough is mixed. If not and the dough is allowed to "dry" it is really difficult to remove! When bread is baked, often times, the paddle just falls out with the bread removal.
286169
There is a tendency to slide around, depending on the surface texture of the countertop. I have a slightly worn formica countertop with some roughness, and I spread a little tap water on the countertop surface before placing the pastry mat. The surface tension of the water anchors the mat quite well and keeps it in place for the most part.
1592985
How sticky was your dough? Perhaps try placing your dough into a bowl of flour, and then kneading it out on your counter (or pizza peel). Also, you might want to make sure your stone is heated well enough before you transfer your dough to the stone. I would place the stone on the lowest rack of your oven, and try cook your dough at a temp of at least 450 degrees, but even higher if you can....up to 550. I had the same problem the first time, but after making a few adjustments, it now works great, and I have used it at least 10 times since without problem. Best of luck with it! You will get it.
720636
I have the same problem with mine. I thought it might have just been because I was using chilled dough. When I push down it does not catch the metal to push out the dough.
1524690
I never have a problem with the bag moving when I roll over it.Your first mistake is sprinkling water on the counter. I lightly sprinkle flour on both sides of the bag before placing the dough inside. I have used both cold dough and room temperature dough and I have had no problem. I just place the bag on the counter with nothing under neath it. It is the easiest pie crust to make at any size. It is so easy to place the pie right into the pie pan when you are done rolling it. I love it!!!
719003
I never tried that because I do it the old fashioned way. My hands tell me when the moisture in the dough is OK. Screw this tech stuff. Much more enjoyable folding and pushing dough around with your hands. Try it. You might like it. Ed Lange
1755562
I've had this problem but only in a small ammount. I dusted it with flour and worked the stickey dough off the bowl that way. On a bigger scale it could work too.
200565
So far so good. Got it for my Christmas baking so it's still new. I roll it with the work surface out and in the case it came with. It's big enough to keep all my mess contained and the dough does keep in down but not from sliding on my counter top. I wet the countertop and that helped a little but it still slides around till the dough gets rolled out far enough.
471844
The board is really flat. This was a gift to my daughter and she has really slick counters. I told her to use the old kitchen trick of useing a slighty damp paper or cloth towel under the board. She uses her's to roll out pie dough and it doesn't move. Hope this helps. Happy kitchen,Happy home.
2017600
No, this mat is useless. It does not stick to the counter therefore moves all the time. I wished I never bought it.
358630
It has a smooth texture. The only complaint I have now that I've used it more is that if your dough is sticky the mat will lift up when you're kneading the dough.
1675726
The question is how sturdy is your fold out table? I lean in to dough when I knead and so need a sturdy support under the board. I use mine on top of my stove without any problem.
855740
I had a sticking problem with one batch of donuts out of 3, with each being a different recipe. Some recipes are more self-lubricating than others. I tried to coat with vege oil but found that it just beaded up on the non-stick surface. PAM sounds like a good solution.
173705
The perforation is very very tiny, like pin pricks. This helps air enter into the baguette while baking, and you achieve the traditional "bumpy" crust underneath a baguette. I've never had a problem with bread getting stuck in the texture. It slides right off the pan once the bread is fully baked. I hope this helps! :)