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Semolina Flour - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Semolina Flour

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  • Semolina Flour

    I have the ability to purchase 50lb bags of Semolina flour at a great price but It will take me forever to use it all. Does anyone know a way to preserve it?

  • #2
    Re: Semolina Flour

    Use the Freezer or can it with oxygen packs
    Jen-Aire 5 burner propane grill/Char Broil Smoker

    Follow my build Chris' WFO

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    • #3
      Re: Semolina Flour

      Give it to your friends.

      Comment


      • #4
        Re: Semolina Flour

        I just noticed this week that one of our local grocery stores sells semolina flour in their bulk section. Is this a good option to go with for pizza crust (as an alternative to the 00 flour)?
        http://www.fornobravo.com/forum/f8/p...two-21068.html

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