Review on Non Slip Silicone Measurements Counter Mat（Red） by Keri Lloyd

XL mat purchased. I use it for kneading and shaping dough. In the attached photos, you can see eight large bagels after weighing, eight 7-inch hot dog buns that are pre-formed before stretching, and a 12-inch burrito-sized flatbread on the grill (use round markers , to make it nice and round). . . ). I've had this rug for a little over a month. I've used it about a dozen times. The best thing about this rug is that it helps me integrate baking into a busy kitchen full of teenagers. When I'm making dough and the kid needs a snack, I can fold everything up to make room for bowls of cereal or chips. When the baby storm is over, I can expand again. Before I get this mat I will prep the baking counter and for fear of contamination, get everyone out of the kitchen until I'm done. This, of course, made my baking an unpopular occupation. Now that I can temporarily shift my job, I am loved again. Hooray! Cake because I get aggressive at work. Oh I was afraid the mat would slip. No problem. It's big enough to stay in place. I dust the mat with water or flour to mix into the dough while kneading. Both are held together by the texture of the mat as I thread dough in and out. It will smear on my counter. The way it stays in small puddles is an unexpected bonus. Damp dough such as beignets and rolls can be easily processed with this mat. Thanks to the mat's texture and non-stick properties, I use less flour for dusting. This allows me to keep the dough moister. Moist dough means softer and more tender results. Yay mat! The thing is a real treat for curly dough like rolls or bagels. Through measurements I can produce a homogeneous product. Also, cooking the counter is much faster. Instead of disinfecting the counter and then washing off the disinfectant, I can just roll out the rug. I keep the carpet clean by pouring bits of dough into the trash can and then wiping it down with a soft cloth and a spray bottle of AP cleaner. This is very cool when forming a sandwich loaf where the cleaning process would take longer than the quick forming process. Instead of peel-clean-oil-drip-splat-roll-seal I can just unwrap-drip-splat-roll-seal. I save 3 steps! My only problem was laying out the rolled out dough, like pie shells or tortillas. I like to twist the dough when rolling it out. This is how I work in an even circle. The texture of the carpet holds the dough. In order to roll out the dough, I have to lift it. This may cause me to tear or overstretch the edge. I can't make my circles as thin as I can on my granite table. (I can, but it's a lot slower and more frustrating.). I'll try a few more times, but I can see myself going back to the smooth granite of my counters when rolling out tortillas or tangerine pancakes so I can roll, roll, twist, roll them very thin. If you're on the fence, buy this. It's worth it! If you are not sure which size to choose, please choose larger! It sticks to the counter better and can serve as a "lid" when you need to free up counter space. Happy baking!