39 id: 1,
40 name: "John Doe",
41 avatar: "https://randomuser.me/api/portraits/men/32.jpg",
42 bio: "Full-stack developer with a passion for creating beautiful, functional websites."
43 },
51 id: 2,
52 name: "Jane Smith",
53 avatar: "https://randomuser.me/api/portraits/women/44.jpg"
54 },
55 text: "Great article! I especially liked the point about accessibility. It's often overlooked but so important.",
62 id: 3,
63 name: "Mike Johnson",
64 avatar: "https://randomuser.me/api/portraits/men/46.jpg"
65 },
66 text: "I would add that learning about web security is also crucial these days. Maybe that could be tip #11?",
111 id: 4,
112 name: "Sarah Williams",
113 avatar: "https://randomuser.me/api/portraits/women/64.jpg",
114 bio: "Travel writer and photographer with a love for exploring off-the-beaten-path destinations."
115 },
123 id: 5,
124 name: "David Chen",
125 avatar: "https://randomuser.me/api/portraits/men/22.jpg"
126 },
127 text: "I visited Sidemen Valley based on your recommendation and it was absolutely breathtaking! Thank you for sharing these hidden gems.",
164 <h2>Troubleshooting Common Issues</h2>
165 <h3>Flat Bread with No Oven Spring</h3>
166 <p>Possible causes: Overproofed dough, weak starter, insufficient tension during shaping.</p>
167 <h3>Dense, Gummy Crumb</h3>
168 <p>Possible causes: Underproofed dough, insufficient gluten development, underbaked bread.</p>
184 id: 6,
185 name: "Emily Johnson",
186 avatar: "https://randomuser.me/api/portraits/women/33.jpg",
187 bio: "Home baker, cookbook author, and instructor specializing in artisanal bread."
188 },
196 id: 7,
197 name: "Thomas Brown",
198 avatar: "https://randomuser.me/api/portraits/men/5.jpg"
199 },
200 text: "I've been struggling with getting good oven spring, but your troubleshooting section helped me identify the issue. My starter wasn't active enough!",
207 id: 8,
208 name: "Lisa Garcia",
209 avatar: "https://randomuser.me/api/portraits/women/8.jpg"
210 },
211 text: "Do you have any recommendations for whole wheat sourdough? I'd like to try a healthier version.",
218 id: 6,
219 name: "Emily Johnson",
220 avatar: "https://randomuser.me/api/portraits/women/33.jpg"
221 },
222 text: "@Lisa Garcia - Absolutely! Start by replacing 20% of the bread flour with whole wheat, and increase the water by about 5%. Whole wheat absorbs more water than white flour. You can gradually increase the whole wheat percentage as you get comfortable with the process.",
234 id: 1,
235 name: "John Doe",
236 avatar: "https://randomuser.me/api/portraits/men/32.jpg",
237 bio: "Full-stack developer with a passion for creating beautiful, functional websites.",
238 email: "john.doe@example.com",
250 id: 4,
251 name: "Sarah Williams",
252 avatar: "https://randomuser.me/api/portraits/women/64.jpg",
253 bio: "Travel writer and photographer with a love for exploring off-the-beaten-path destinations.",
254 email: "sarah.williams@example.com",
266 id: 6,
267 name: "Emily Johnson",
268 avatar: "https://randomuser.me/api/portraits/women/33.jpg",
269 bio: "Home baker, cookbook author, and instructor specializing in artisanal bread.",
270 email: "emily.johnson@example.com",
287 id: 9,
288 name: "Alex Morgan",
289 avatar: "https://randomuser.me/api/portraits/men/1.jpg",
290 bio: "Tech enthusiast and blogger. I love sharing my thoughts on the latest gadgets and innovations.",
291 email: "alex.morgan@example.com",