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Bread Baking Course, FYI - 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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Bread Baking Course, FYI

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  • Bread Baking Course, FYI

    All,

    There might be Forum members close to Toronto who would be interested in signing up for my bread baking course, but class size is limited to six, so everybody gets to be hands-on, and three spots are filled. Anyway, FYI. I'll set up another time, probably in June, for another session. The workshop days are long and intense, but fun, nonetheless.
    Jim





    Two-Day Wood-Fired Bread Workshop
    Saturday, April 14th & Sunday, April 15th
    7 AM to 6 PM both days
    Tuition: $500
    This is an intensive, hands-on course from Jim Wills of Mary G's Artisan Breads that will get you started making artisan breads or hone the skills you already have, show you the magic of wood-fired baking, change the way you think about the bread you eat, and give you a hearty taste of the breads you’ve made with your own hands. Class size is limited to six, and three spots are already filled.

    Curriculum
    DAY ONE:

    Dough theory
    Ingredients (selection, weight versus volume measurement)
    Wild yeasts
    Mixers & dough temperature
    Hand kneading
    Dough preparation for two-day breads
    Bulk fermentation, folding, dividing, scaling, shaping
    Retardation (theory & practice)
    Wood selection & curing
    Oven firing (PM)

    DAY TWO:

    Oven temperature management and additional firing
    Dough preparation for one-day breads
    Bulk fermentation, folding, dividing, scaling, shaping
    Oven tool use (rake, brush, swab)
    Steam and good bread
    Baking temperatures and times
    Baking
    Eating! (PM)

    Each participant will take away the bread formulas used during the course, the bread he or she has made, plus a portion of Mary G’s wild yeast starter to propagate at home (instructions included).

    Lunch is served both days. Please inform us of any dietary restrictions.

    Mary G’s Artisan Breads is located in Prince Albert Ontario L9L 1C2. The village is slightly south of Port Perry and directly north of Oshawa. The distance from downtown Toronto is about 70 kilometers. Contact info@marygbread.com to register.
    Last edited by CanuckJim; 03-21-2007, 03:32 PM. Reason: Logo
    "Made are tools, and born are hands"--William Blake, 1757-1827
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