| | Re: I just ruined 5 yards of korker ribbon
I wonder if altitude has something to do with it. I use Faultless starch and soak my ribbon with it then cook it in the over for about 20 minutes at 275. I am in south Texas. My korkers I made for my dds several years ago are still stiff.
I did not read everyone's posts but I know that sometimes the UB, HL, and YAMA ribbon will bleed. Not sure if you are using any of it.