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Finally realized I was scoring my cardboard wrong after 15 years
Last month I was building a castle for my nephew's birthday and the folds kept tearing on the wrong side. A guy at the hardware store saw me buying a new box cutter and asked if I was scoring the inside of the fold line instead of the outside, and that simple tip changed everything. Anybody else have a small technique they used wrong for way too long?
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jade8851mo ago
My buddy swears by using the back of a butter knife for scoring.
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spencer6641mo ago
Hold on, your buddy uses the back of a butter knife? Like a dull, rounded butter knife? I've seen people use the spine of a chef's knife or a lame for scoring, but a butter knife sounds like it would just mash the dough instead of cutting it clean. I've been baking bread for about three years now and I've tried a bunch of different tools for scoring. A razor blade or a sharp paring knife gives you that nice clean split where the bread can burst open. A butter knife would probably just drag the dough and deflate it, right? Does your buddy at least chill the dough first to make it easier?
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