Seems that as I raise the hydration of my dough, the more the razor/knife sticks to the dough when I score it. How have other solved this problem? I got a brand new razor and have tried various knives, oiling the blade, and dusting the blades with flour.
so just wanted to post this Puttanesca sauce.
Man it is such a great dish. Lovely change of pace from the common sweet sauce.
Doesn't look like much But it makes the house smell like the sea and it sure is good.