>>13194
ya, I watched it unfold
I'm reading the posts in this thread
following the logic and chain of posts
I understand there are a couple of things here
one is the immediate case… those recent changes and trying to determine exactly what happened
and the other deeper and I feel more important thing here is how to quickly spot changes in the dough
I once was passed a dough that had a few changes slipped in
some youtube links were revised with some other shortened link, they did lead to the same video but the shortened link used a URL that was not allowed by 8chan I tried to bake with it only to have page 3 hang and spit up an error about an illegal URL
that was an interesting bake
small changes are hard to spot
sometimes when things are moving quick big errors in the dough are hard for the baker to spot and correct on the fly