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While knife type and wetting can help, they will not correct technical errors in baking. I've made these mistakes myself, so I will air them openly. If the dough is too well hydrated then the blade will stick no matter what. If the dough is too well proofed, then the loaf will fall no matter how good your scoring technique. In my experience (assuming your ...


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I have used "Jar" Cyrstalized Ginger and place it in a Coffee grinder with "Rice" It minces and reduces the "Gumming -up". The Rice acts as a Flour and the mixture is much easier to handle. I have also place the "nuggets" of crystalized Ginger in a plastic sandwich bag and used a small mallet to pulverize the nuggets. Then mix with flour to prevent ...



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