This handy-dandy little tool cleanly divides bread dough on the counter (it’s not sharp, so it’s ok to use straight on the counter); cleans my counter; cuts biscuits and cinnamon rolls; cuts cracker dough into crackers; and also helps lift the rolls, biscuits, crackers, and pie crust off the counter without sticking and smoothly deposit it on the baking sheet.
When I make cinnamon rolls, it doesn’t only cut the log into rolls, but it helps me roll the log in the first place. It lifts the dough right off the counter and helps me keep the log rolling tightly and cleanly along.
When I make square biscuits, I can knead and pat the dough out without dirtying a rolling pin, then use my scraper to cut the rectangle into squares (or triangles and call them scones). It then lifts each biscuit off the counter and transports it to the baking sheet.
When I am done with the cinnamon rolls or biscuits, there is bound to be a floury, doughy, sticky mess left on the counter. Scrubbing it clean can be arduous. But the pastry scraper — already on the coutner and dirty anyhow — makes quick work of the clean-up. I just hold it at about a 45-degree angle and scrape all the bit off the counter. No more clingy dough gluing flour to the counter. Scrape, scrape, and it’s off and ready to be brushed into the garbage.
I love my pastry scraper.
Learn how simple bread-making can be!
Fresh homemade bread is more of an art than a science. This one-page printable shows you how to approach the process artistically so you can have delicious, reliable bread every time – by hand or machine, whole wheat or white!