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Starter Conversions - 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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Starter Conversions

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  • Starter Conversions

    Hello. About to fully reveal my right-brained blond side here:

    I know, this is kind of ridiculous because it's just basic math but it seems like every time I go to use Leader's (fantastic) "Bread Alone" book, I stand there with it open and freak out and waffle because I can't figure out the final formula (as in ready to go into the final dough) for his starters based on mine. And I know it just shouldn't be that much work. It doesn't help that every recipe has you refreshing the levain as the first step which in my case seems unnecessary since I've already done that in prep for a bread bake anyway.

    I guess basically what I want to know is: from the perspective of an already active, freshly refreshed 100% hydration white flour starter, is it adequate to assume his liquid levain is 130% hydration and ~100% white flour, and that is his stiff dough levain is 55% hydration and 9% whole wheat, 91% white?
    Can someone translate that into:
    x grams of my starter + y grams of water + z grams of whole wheat (for the stiff dough)=Leaders starter

    tia
    s.g.
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