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Paula Figoni "How baking works" - 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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Paula Figoni "How baking works"

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  • Paula Figoni "How baking works"

    Several years ago I've found the translation of that book in the local store.
    It doesn't have any recipes.
    It doesn't have nice full-color pictures.

    But it deals with all that chemistry that makes baking so dependent on fundamental knowledge unlike the other branches of culinary, where many people produce more or less good disheы without bothering themselves with stuff like proteins, lipids, denaturation, acids, alcali and so on.

    It's quite practical since it's written for those how probably don't understand chemistry at all and it's not overloaded with deep scientific facts and stuff, but it shows in simple way all about baking - types, characteristics, behavior and interacts of almost all baking-important products - flours, fats, yeasts, liquids, sweteners, starches, eggs, leaveners, and so on - in every aspects. It's very useful if one want to understand the processes and make their experiments much more intelligent and predictable.

    PS. Well, she didn't write about WFO!
    Last edited by dvonk; 07-17-2008, 12:56 AM.

  • #2
    Re: Paula Figoni "How baking works"

    Thanks for the tip, I just ordered a copy!
    My oven: http://www.fornobravo.com/forum/21/t...html#post46599
    My blog: Live For Pizza

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