web analytics
Giustos bread flour - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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.
See more
See less

Giustos bread flour

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Giustos bread flour

    I got my three bags of Giustos flour (two bread flours and a whole wheat flour), and they are excellent. The whole wheat is rich and dark, and it looks like it was milled yesterday. I've already done whole wheat bread once, and have another batch going today.

    Highly recommended.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Originally posted by james
    I got my three bags of Giustos flour (two bread flours and a whole wheat flour), and they are excellent. The whole wheat is rich and dark, and it looks like it was milled yesterday. I've already done whole wheat bread once, and have another batch going today.

    Highly recommended.
    James


    I had been looking for Italian flours for some time now, but confused as to what to get. For I am making a few wild yeast starters, for my traditional Italian breads, and need the flours to complete the process.

    Where did you buy those Giustos flours from?

    THX

    Comment


    • #3
      Buongiorno,

      I think the Caputo flour is good for focaccia, schiacciatta and other flat bread, and for a light and airy loaves, such as Ciabatta and even baguettes.

      For heavier breads, including Pugliese, I would use American bread flour. We have some great choices here. King Arthur is good, and Giustos is excellent.

      You can buy Giustos on line (which is what I do).

      http://www.worldpantry.com/cgi-bin/n...hop.d2w/report

      It's a little more expensive, but like the Caputo flour, I think it's worth it.

      James
      Last edited by james; 06-01-2006, 11:20 AM.
      Pizza Ovens
      Outdoor Fireplaces

      Comment


      • #4
        Pugliese

        James,

        For Pugliese, you might also try using fancy durham semolia flour (not the coarse grind used for dusting peels and the like). I get mine from a flour and grain seller in Toronto's St. Lawrence Market (ask joe engineer about that place). I gives a really wonderful nutty flavour to Pugliese, and, besides, its traditional.

        Jim
        "Made are tools, and born are hands"--William Blake, 1757-1827

        Comment

        Working...
        X