Craig Watson
Baker
Education
- MBA, Marketing, Wilmington University
- BS, Finance & Accounting, New Jersey City University
Professional Achievements
- Award-Winning Bakery, Best of Manhattan
- Appeared as a Guest on the Today Show
- American Express featured business
- Featured in a Shopify Commercial
Certifications & Organizations
- MWBE Certified
Favorite Piece of Advice
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Forum Comments (2)
Microwave Method (Fastest)
- Place the hard sugar in a microwave-safe bowl
.
- Cover it with a damp paper towel
.
- Microwave in 10-15 second bursts , fluffing with a fork between each, until soft.
Oven Method (For Large Amounts)
- Preheat the oven to 250°F
(120°C).
- Place the sugar in an oven-safe dish
and cover with foil.
- Heat for 5 minutes , then check and stir if needed.
Bread or Apple Slice Method (Overnight)
- Place the sugar in an airtight container
with a slice of bread or apple.
- Let it sit overnight , and the moisture will soften the sugar.
Marshmallow or Damp Towel Trick
- Add a few marshmallows
to your sugar container.
- Or wrap a damp paper towel in foil, poke holes, and leave it in the container for a few hours.
How to Keep Brown Sugar from Hardening
✅ Store in an Airtight Container – Use a sealed glass or plastic container instead of the original bag.
✅ Use a Brown Sugar Saver – A small piece of terra cotta (like a sugar bear) keeps it soft.
✅ Add Moisture – Store with a slice of bread, apple, or marshmallow to maintain moisture.
✅ Freeze It! – Brown sugar stays soft when frozen and is easy to scoop when needed.
1. Start Simple: Mix equal parts flour and water (e.g., 1/2 cup each) in a clean jar. Use unbleached flour for best results. Cover loosely and let it sit at room temperature.
2. Feed Regularly: Discard half and feed with fresh flour and water every 12-24 hours. Look for bubbles and a slightly tangy smell—this means it’s alive!
3. Be Patient: It can take 5-7 days for your starter to be strong enough for baking. Don’t rush it—good things take time.
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