cross-posted from: https://pixelfed.crimedad.work/p/crimedad/775143097655270219
Sometimes I feel like this world isn't made for me.
this post was submitted on 18 Dec 2024
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The thing is that there are a lot of potential variables including dough viscosity, which I think can vary with temperature, sheet temperature, sheet condition (the non-stick ones disconcertingly stop working as well with use), and technique. It was a battle to use the previous one we had for years, but we always managed to figure it out. However, it also broke last year. At least it wasn't ostensibly my fault that time.