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Found out I'd been cutting cinnamon rolls with a dull bench scraper for 2 years
I was rolling out a batch of cinnamon rolls at my shop in Boise on Saturday and the dough kept tearing right along the spiral, which never used to happen. My old pastry instructor stopped by for coffee, picked up my bench scraper, and ran her thumb along the edge and just laughed, saying "this thing couldn't cut butter, let alone a roll." Turns out I'd been pressing way too hard with a dull blade for close to two years, and a $14 sharpening stone fixed what I thought was a dough problem. Now I'm wondering how many other tools in my kit are quietly working against me. What's the one piece of gear you let go way too long before you finally dealt with it?
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