I wear an apron and wipe them on that. Except for if I touch raw egg, then I rinse my hands well first.

Anonymous wrote:What is the best way to wash and dry your hands when they are covered in dough, and then when you are usually going to just put them right back in the dough again?

This is such a simple question. You are completely overthinking how to wash and dry your hands. Water, soap and a paper towel or clean kitchen towel.

I love those vinyl gloves. Use them outdoors too when pulling hoses around, etc.

Is it really that critical to wash your hands after touching the fridge or the like, if the dough is going to be sanitized during baking?

When I worked as a baker I got dishpan hands, so I started using gloves more often. You still have to wash your hands every time you change gloves, but it saved me before non-food tasks (like answering the phone). You can also rub a little oil or shortening on the gloves to keep dough from sticking so much which can be helpful too.

This is why I got a foot pedal and touchless soap dispenser for my sink. Actually, it was mostly because of raw chicken.

Anonymous wrote:Pick up some flour and rub your hands back and forth.

But why do you need to wash them if you’re just going to put them back in the dough?

When I have to touch other things, open the fridge door, etc.

Pick up some flour and rub your hands back and forth.

But why do you need to wash them if you’re just going to put them back in the dough?

What is the best way to wash and dry your hands when they are covered in dough, and then when you are usually going to just put them right back in the dough again?