>
>I've browsed the archives of r.f.s. over the last couple of months,
>and I've come to 2 conclusions:
>
>1. There are a lot of trolls here. I'll never know why they waste
>their time and energy doing it, but they are a problem nonetheless.

A problem? Hunger is a problem, illness is a problem, poverty is a problem,
trolls don't begin to qualify as a problem and are, in any case easily dealt
with by indifference and killfiling.

>
>2. The place kind of has a bad vibe, probably due to they above.
>

One person's "bad vibe" is another person's "vigorous debate". I like the
interplay of monstrous egos clashing over utterly trivial points of breadbaking
lore. "peel v parchment", "glass v stainless steel" "lame v razor blade v
serrated knife" "cups v metric" "bannetons v bowls" "towels v oiled clingfilm"
"spritz or no spritz" "stones or no stones", they're all old favourites and
have provided me with hours of entertainment. A little vitriol brings out the
flavour of a debate. It is a group for sour dough enthusiasts after all.


>I think sourdough baking is something that lends itself well to an
>online discussion group, and I personally would love to learn from
>some of the more knowledgeable people here free of trolling etc. My
>thought: Would anybody be interested in starting a moderated sourdough
>forum? Doesn't that one company (I think it's network 54 or
>something?) provide free forums if you allow advertising on it?
>
>Just a thought...I'd love to hear what others think.
>
>Phil

Moderators begin by excluding spam. Quite quickly and, and almost always "spam"
is redefined as "anyone I don't like or who disagrees with me". And another
"List Mom" is born.

John