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A Disastrous Triumph - 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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A Disastrous Triumph

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  • A Disastrous Triumph

    I made a batch of sourdough bread this weekend. I followed the BBA recipe for basic sourdough. I used King Arthur breadflour, did an overnight ferment of both the firm starter and the dough. I formed 4 batards and then baked them. I haven't built my WFO yet so I did it in the house. I put a steam pan in the bottom of the oven, had perfect slash marks did all the steaming and spraybottle stuff and rotated the loaves etc. After 20 minutes the house smelled like heaven. The loaves were perfectly browned. They had risen perfectly and had a beautiful crackly crust. I set them out on the counter to cool and had to shoo away the hungry kiddos with a broom. After 2 hours of cooling I cut into one and immediatly had all 4 kids clamouring for a piece. I cut 4 slices and examined it. The crust was the best I have done. There were large irregular holes with a soft almost creamy crumb. I cut myself a nice slice and took a bite and started to chew. It was then that I realized that I had omitted the salt. I guess that I will call it tuscan bread and tell people that it is supposed to taste like paste. Oh well... Maybe I can do it again but with salt.

  • #2
    Re: A Disastrous Triumph

    Welcome to the Accidental Tuscan Club. Everyone joins it at some point!
    Jay

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    • #3
      Re: A Disastrous Triumph

      Wow, I always wanted to belong to a club. Thanks for the gracious invite. The seagulls and the geese at the park had only good things to say about my bread.

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