So.
Why does the last bread need to be locked down? Why not let it fill to 751?
And why are bakers doing bakes at 450 and shit?
Been here since before day one. Blah Blah… I've never seen this sort of kitchen.
Nope. I'll try and figure out what the hell that is.
"At least a 10 footer!!"
You are right.
Been back on for about 3 weeks. Just wondering.
I hate that drawing so fuck off.