GMT anon, it's not a 'bakers forum'. Bakers didn't agree with this.
It was done without consultation by one anon and will be changed back.
What happened was an 'anon' who no-one knows came to the baking class yesterday evening and was really pushing for the dough to be changed.
The bakers who were there said that changes to the dough were usually done with consulation with all anons on the board, on the general, or happened slowly and organically.
Anon was requested to slow down and post which changes they proposed so that all could see and feedback.
Anon went ahead and changed the dough themselves this morning it seems. I don't know who this anon is but the dough will be reverted as soon as they leave the kitchen.
o7
Organically on your own.
The dough will be reverted.
The dough doesn't get changed by one 'anon'.
Not proposing. Telling.
The dough changes organically.
Any changes are made after consultation with the whole board in the general.
No one, ever, has breezed in and changed our dough on their own as you have.
That's probably because no one's noticed, as everyone trusts the bakers to consult on changes as has always happened.
When they do notice, watch out.
It's being discussed on /comms/, where this anon came last evening and started pushing the changes.
Last evening's class >>>/comms/11733 (anon appeared here pushing for the bread changes, at the foot)
Last week's class >>>/comms/111086 (bread change push discussions again, at the foot)
o7
Probably anon.
All bakers know each other through working together, likewise anons who we work with in keeping the dough up to date such as GMT Graphics anon, MemeHarvester, SpreadsheetAnon etc.
No one knows who this anon is.
Shady.
Link correction - last week's bake class -
>>>/comms/11086 (towards the foot of the thread is where the anon appeared)
We've all, as a group, updated the dough since we were on 4chan.
Changes have always been discussed in the General thread.
I note that you didn't discuss these changes with anyone, and took it upon yourself to bake and change it all on your own.
Why should one person who no one knows, come in here and change the dough?
Do you honestly thing that's going to work?
Do you not know the lengths we all go to, as a board to prevent this happening?
Are you new that you don't know this?
Please show us where you proposed the dough changes and the feedback you received.
And why you decided, all on your own, that it was enough feedback, in just an hour or two, to take the bake and change it again all on your own.