Do you have any suggestions for the Mondako flour?
Norma, you're actually the only member, at this present time, to have the Mondako and the Power Flour. I don't think the results are going to be record breaking, but I'd like to see someone work with a 50/50 Mondako/Power blend. For the Mondako/Power blend, I'd shoot for 61% hydration for a crispier crust and 63% for a softer one, and, for the Mondako on it's own, 59% for crispy and 61% for softer.
And, thanks for the offer of the dough scraper, but I'm going to take Bill's advice and start looking at dollar stores. Thanks, though.
James, my sympathies regarding the finger. I've jammed fingers playing basketball, but that's no where near what you're going through. Get well soon.