Hello all, unfortunately, there aren't a lot of forums for beginner soba makers so I thought I'd post my question up here since my question pertains to equipment we both have in common. I need a large kneading area and I was thinking of purchasing a 3/4 inch sheet of plywood and cutting it to the required size (4'x4').My concern is whether the adhesives that hold the plywood together would potential contaminate my dough as I knead it?Are there any "food safe" plywood boards out there? Thanks in advance.

Hello, I'm new here (I registered just to post this question!) and I'm
in need of a portable, sturdy and easily cleaned work surface for
kneading doughs.

I've been trying to price large wooden cutting boards but I'm not sure
how large of a work surface I'll really need to knead a loaf or two of
bread, or even if this is the right tool for the job.

Considering that I'm also fairly new to bread making, a key concern for
me is expense. I'd hate to buy a $100 hardwood cutting board that I'll
use once or twice and then shove in the pantry, never to use it again.

I'd greatly appreciate any advice you can give me, thank you.