Thank you, Baker.
Idea for consideration of all bakers/anons:
I think it would be helpful to add some updates to the Baking Instructions to include more detailed information about:
-Ghosting
-Ebake
-Handoff Procedures
-Dough Custody Tracking
-How to handle split breads
Either add to these instructions (https://pastebin.com/aY5LyDPY), or create a new document and add another link in the dough in the Learn to Bake section that says something like: Baking Handoff Procedures.
The split breads are problematic, and with people changing id’s it is not always easy to figure out who is doing what and which bread to follow. Lots of bread and anon energy wasted. Having all bakers using consistent handoff procedures would make the board much more comfy.
I am not intending to target any particular bakers by this note - just calling attention to a general issue that seems to be causing problems and that might be addressed by having more formally agreed upon instructions for making handoffs.
Are there any experienced bakers who think this is a good idea who would be willing to reply with a set of instructions for anons to consider?
Idea for consideration of all bakers/anons:
I think it would be helpful to add some updates to the Baking Instructions to include more detailed information about:
-Ghosting
-Ebake
-Handoff Procedures
-Dough Custody Tracking
-How to handle split breads
Either add to these instructions (https://pastebin.com/aY5LyDPY), or create a new document and add another link in the dough in the Learn to Bake section that says something like: Baking Handoff Procedures.
The split breads are problematic, and with people changing id’s it is not always easy to figure out who is doing what and which bread to follow. Lots of bread and anon energy wasted. Having all bakers using consistent handoff procedures would make the board much more comfy.
I am not intending to target any particular bakers by this note - just calling attention to a general issue that seems to be causing problems and that might be addressed by having more formally agreed upon instructions for making handoffs.
Are there any experienced bakers who think this is a good idea who would be willing to reply with a set of instructions for anons to consider?