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Sourdough article. - 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 article.

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  • Sourdough article.

    Sourdough article.

    Faux or dough? | Sourdough bread

    .
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

  • #2
    Re: Sourdough article.

    Hi Al!

    Interesting article! Highlights the "definitional" issues related to bread, in general and sourdough in particular. The comments on the Vitamin C/ascorbic acid is particularly interesting to me!

    if you have never tried it, I strongly urge you (and everyone who makes bread) to mix your normal bread dough and hold he salt and about 50 ml of water. After mixing, the dough will be a bit softer than normal. Let it autolyze about 20 minutes (note it doesn't have to be as mixed as normal - just to uniform wetness). Then add the salt and extra water and work that in with your hands. You will feel the gluten tighten ans the salt enters the bread. Really interesting tactile transition!

    Bake on!
    Jay

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