Thx, anon, please keep us posted.
Great news. Just remember new bakers: when the new dough hangs at 100%, go to Catalog, wait 10 secs, then find your new thread!!!
(Remember to refresh catalog before checking!!)
Since so many bakers seem to have developed tendonitis recently (me too), the arrival of new bakers is a real Godsend.
P.S. No nicknaming fagging? hahaha…..
>all spam is an assault on our work here
Spam is by its nature disrespectful to all anons. We each have the right to decide for ourselves what is valid and what is not. We do not need someone to do our discernment for us. Thanks, BV.
I just tried to get into the London Academy staff but was unsuccessful. Is there a link for this page?