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Sourdough - 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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Sourdough

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  • Sourdough

    What is the best way to keep a skin from forming on the loaves while it is rising? I've tried plastic wrap and it sticks (even with an oil spray on top). I've tried a moist towel but it still skins. Any recommendations?

    Thanks,

    Les...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

  • #2
    Re: Sourdough

    I put my rising loaves on parchment paper, on a cookie sheet (or I put the banneton on the sheet if I'm using one) and put the whole sheet in a big garbage bag- then I blow into the bag to keep it off the loaves, twist the excess up and stick it under the edge of the cookie sheet so it doesn't deflate. It works great! Looks like a big old white balloon on the counter, but I don't get skin on my loaves and they don't stick to the bag. Sometimes I do have to re-inflate them, though, but I rarely leave the house when I'm baking anyway, so I keep an eye on it.

    Low tech, but it works.
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

    Comment


    • #3
      Re: Sourdough

      Brilliant! I'll give it a try this afternoon.

      Thanks!

      Les...
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

      Comment


      • #4
        Re: Sourdough

        Nice! I'll have to try that too. Seems like it would help mitigate quick temp changes from opening doors, heating, etc too.

        Comment


        • #5
          Re: Sourdough

          Elizabeth,

          Awesome - it worked to perfection. I only had it in the bag for around 10 hours, but there was absolutely no skin. I do need to get a smaller bag... or work on my cardio. I damn near passed out blowing the thing up.

          Thanks for the tip.

          Les...
          Check out my pictures here:
          http://www.fornobravo.com/forum/f8/les-build-4207.html

          If at first you don't succeed... Skydiving isn't for you.

          Comment


          • #6
            Re: Sourdough

            [QUOTE=Les;81598]....I damn near passed out blowing the thing up.QUOTE]

            There's a machine available for this purpose! I'm sure the comsumers of your bread would appreciate the reduced risk of disease transfer through the improved mechanical method too!!
            / Rossco

            Comment

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