One loaf of bread. So. Much. Help.
I just shaped a loaf of bread and the formula for it came from a TFL member who spent a great deal of time developing it. The same member spent a lot time coaching me through a couple bakes to help me get better results. When it’s fully risen, I”ll put it in a brand new oven that has some features I’m not familiar with, but others on this site have given me great tips on how to get the most out of it. I was thinking, while watching the dough spin in the mixer, that I’m confident enough with this formula to try it next time using home ground wheat, which still others have helped me with. The formula for the bread is saved in a spreadsheet given me by someone else. And I made it using some marvelous accessories recommended by still another.
These are the same people who, among others, have helped countless bakers of every skill level with countless issues. People who write detailed responses to questions and issues that arise multiple times daily on this site. Or cheer us on with words of encouragement or help us save time with tips and tricks or recommend great products. It takes a lot of time, thought, and energy to do this and no one is getting paid for it. That’s the amazing thing: all this time, knowledge, and talent is freely shared so we can all learn and improve, bake over bake. It’s no small thing.
Finally, a tip of the hat to our host, Floyd, with whom I have never corresponded, but whose efforts provide this incredible resource.
I hate to gush, but… y’all are the best! Thanks!
–AG
Wonderful write-up AG and it’s easy to “feel” your enthusiasm! I hope the bake turns out for you, and it sounds like you have it on lock.
I echo your sentiments. It’s amazing how much I have and continue to learn on this site!
This site is a wondrous source for bread bakers of all levels. The searchable archive contains skills and recipes going back for probably two decades. I have benefitted in all the ways Another Girl enumerates. My thanks to Floyd who has maintained the site and probably resisted numerous offers to sell or to enrich himself with ads for the duration.
is what social media should be but rarely is in practice. It is fun to hear from people of all different ages, genders, occupations, and nationalities, as well as people who choose to remain mysterious. I think I’ve learned as much about the different ways in which people communicate as about bread.
Bread and Community go hand in hand. Now if I could only figure out how to relate to people who don’t bake bread!
I think it is safe to say that many of us wouldn’t be the bakers we are today, or the bakers we’re going to be in the future without the shared wisdom of the good people here AG. I for one have learned a lot and continue to learn more through the experiences shared by others. I’m happy TFL exists and that there are so many generous bakers happy to share their knowledge with others. And yes we must thank Floyd for keeping the lights on and starting TFL years ago.
Benny
+1 to all that.
I increasingly duck into TFL more as a sanctuary and civil refuge from internet noise than as a place to expand and improve my baking skills.
So it's as good a time as any to say again, THANK YOU FLOYD and bakers everywhere who have collectively created and sustained this little utopian corner of the web.
Tom
Glad to hear it worked out for you. :)
Thank you to all the fantastic bakers and poster who continue to make this a helpful, civil place.