It's pretty crazy but while preparing for the migration to the new system I noticed it was almost TFL's birthday. Today the site turns 20 years old. That is older that the iPhone. Or Twitter. My kids were babies/toddlers when I started the site; now they are almost out of university.
It's hard to emphasize how much the internet has changed in that time. "Mobile internet" wasn't a thing yet, and there was a scarcity of information about many topics on the internet, including bread baking. Now phones are most people's primary internet device, and the problem is often access to too much information -- much of which is of questionably reliability -- not too little.
I am trying to adapt the site to better fit today's internet, both by making it more accessible on mobile devices and clearing away some of the cobwebs (duplicate and deleted posts, old posts that are no longer pertinent, just general "cruft") that make it difficult to find the good stuff. That's an ongoing process, for sure, but hopefully it'll help make the site more useful.
Thank you to everyone who has made this site a pleasure to spend time on!
- Floydm's Blog
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Thank you for your dedication to keeping this site running smoothly. Wishing TFL a fantastic birthday and many happy returns!
Yippee
May there be many more :)
Thanks for your dedication and time! I've enjoyed being a part of this cool site.
Tony
And thanks to Floyd and Dorota!
I haven't been around here much of late, but this community has been an important part of my life for a very long time.
The updated site looks good so far. I still have to explore it's nooks and crannies.
Happy baking!
David
Or did I just not notice them on the old platform?
Being able to drag and drop jpg files into posts is a great time saver.
David
Floyd & Dorota, great job on the new site, I’m liking all I see so far.
I was lucky to find TFL early into my bread making journey, as many of us have, and I’m forever indebted for all those conversations with insights that would have taken ages to learn on my own. Now when friends who are starting out ask for advice, the most important bit that I can give is to join and participate in TFL. Thank you to everyone here, and especially to Floyd and Dorota for all their hard work and perseverance to keep the site current and working for us all.
-Brad
Twenty years and still a healthy community. That's quite a milestone. Congrats to Floyd and Dorota, both.
Paul
Happy Birthday! And many thanks!
I was into bread baking 40 years ago, but then life got in the way and I stopped baking bread. I started baking again a few years ago because I had more time and I ran into problems with 100% whole grain breads. Cruising the internet for answers led me here and I'm glad I found this site. I also wanted to make rye breads as it's next to impossible to find any decent ones in the store. This site has been very helpful for that endeavor as well, especially TFLers @mariana and @MiniOven.
I have learned a lot from all the generous members. I try to promote this site elsewhere because of the vast amount of knowledge. The one aspect of this site that differentiates it from almost all other forums I have visited is the civil and gracious tone of the site. That is a testament to Floyd and Dorota and the early members who set that tone and all the members since that have maintained it.
Thanks again!