I've been baking bread for about 40 years but don't do anything fancy. I found this site while looking up different types of breads and flours.
I do see that the website just changed. Does that mean many of the old links no longer work?
I've tried searching for a few things but end up with dead links. It may be that I just don't know how to use the site yet.
My sister gave me some 00 flour for Christmas but have no clue how it is different or what to make from it.
I have an active sourdough starter and I've been able to keep it alive for a long time. I wish I had written down the date I started it.
I have a few memory problems as I'm aging so if I don't write it down I forget.
Welcome to the site!
We tried to keep old url and links working during the move, but there were thousands of pages and urls to check so it is very possible some are missing or got broken. If you have an example or two and can share them with me, I can take a look and see if I can figure out what's up.
I had read in an old post to type in the search area "fluffy whole wheat" hoping to get a recipe or advice and it came back as nothing found. Maybe I need different key words.
Ah... Yesterday the search index was still being built. Today it is complete, so if you try again you hopefully will have better luck, though the search still needs some tuning too. We're still getting settled in here. 🙂
I think I am starting to figure it out. Part of the problem is that I followed a link outside the forum that was an old link. The other part of the problem is I searching on my phone and the connection is slow today for some reason.
I found this on the forum:
What are Flour Types T45, T55, T65, T150, Type 0 or Type 00, Magic Enzy Flour, Rye Flour T1150, Pizza Flour?
Lots of dead links in the information but it isn't this site that is the problem.
We're still working on getting performance issues and such working (I think Floyd made a fix that seems to have made it better in the past hour actually) - and yes, when we moved we had to rebuild the catalog for the search index which took many hours but finally completed so hopefully should be working better for you now.
I just found this post from several years back which seems to have some useful discussion about the flour types... but probably would be a good topic for updated discussion in the forums since it pops up every few years.
I will keep trying.
I've been on TFL for over 16 years. Look forward to hearing about Tuscon and your baking and the baking in the area. We will be there the whole month of March in a house rental right across the road from the Saguaro National Park. Please post some of your bakes. Welcome. c
My daughter and I frequently walk the Desert Museum for exercise.
I'm not really sure how to resize pictures on my phone. I made plain old white bread today.
https://photos.app.goo.gl/2nAY3pjXHw9Nw7L2A
That’s where the house is. If you would like we could meet up and talk bread! I’ll bring my “ stuff” as I always bake while away. We can private message if you want. Glad to see you. Caroline ( Trailrunner)
But I'm not sure yet what my schedule will be. We usually spend about 10 days at the lake during the kids spring vacations.
I am not near the Civano area. There are 2 national parks here in the Tucson area. Civano is the far east side of Tucson and I am in the far west side in Picture Rocks area.
Let me know and maybe we can meet up....no promises though ok.
I have 7 children and 14 grandchildren and I do a lot of babysitting for them.
T.