What are you all covering your dough mass with while on the table, while cutting weighing and balling, to stop from skinning over or drying or crusting over. For many many yrs i have always just grabbed a garbage bag(new of course). Well i had a surprise visit from my health inspector yesterday(which is in a whole other story in its self & funny as hell) as we was doing dough and she was like umm no, use plastic wrap. Im like its the same freaking concept, what’s the difference ??? I dont grab a new bag every day and time i do dough, i keep the bag in another container to keep contaminants out and toss it after a couple of uses and get a new one.
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