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.
Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.
The site i used to use is diggingdogfarm.com.
I use it for my brines and making bacon cure.
I heard of some other sites which had something similar but I sure can't find them now.