| | Re: Starching Bows
I've had that happen to me with red and white polka dot ribbon when making korkers. When you bake ribbon that might tend to bleed (red w/ white polka dots is a big offender), you need to lower your oven temp. I usually starch bows my bows and bake at 250 degrees for 25 minutes; however, with ribbon like this, I'll lower it to 225 degrees for 25 minutes. Solves the problem for me. HTH.