Good evening, baker.
For class tomorrow, how about discussing the dough? There's a lot to talk about there
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what it is
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why it matters
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The role bakers play in protecting/maintaining/changing it.
The dough is very important but for the board but for new bakers, it's often a mystery unless they're real oldfag anons. Questions arise - like when someone shows up asking for a dough change, what do you do? How do you know it's legit? Do you make changes yourself or ask a more experienced baker for help? How much do new bakers have to know about the dough to bake? (I would say very little - but they have to know to ask for help, learning about the dough comes with time.)
Also, how bakers can work with anons re dough changes. Can talk about that using two examples from this week: (a) ways to get around algorithm that Q discussed and (b) revamping list of aggregator sites. Been interacting on both things this week - other bakers have too - but have grabbed anything relevant and put in baker school thread so we'd have as much info as possible (espec on aggregators). Might have some anons working on either/both drop into class, and if so, they can provide info or ask Qs.
Bakers can tell "dough" stories - i'm sure they have lots.