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The Village Baker - Forno Bravo Forum: The Wood-Fired Oven Community



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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The Village Baker

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  • The Village Baker

    I started reading The Village Baker by Joe Ortiz this weekend. I'm enjoying the theory and technique, and there are nice hand drawn dough handling graphics.

    I don't think I will ever use the formulas, as they are in cups and tablespoons, and I have become a hardened Baker's Percentage baker. Still, I like the book.

    I have a 100gr poolish and the Hamelman 5-Grain loaf going today. Still no store bread.

    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: The Village Baker

    One more quick note. I made the poolish and the whole grain soaker last night, while cleaning up after dinner. It really only takes about 60 seconds to measure and make both, which is lost in the clean up time -- and the longer pre-ferments and whole grains definitely improve the final result.

    I just need to keep reminding myself to do it.
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: The Village Baker

      I don't think I will ever use the formulas, as they are in cups and tablespoons, and I have become a hardened Baker's Percentage baker.
      Could we start a movement to demand that every recipe, every package instruction, every food website provide measurements in grams, in addition to volume measurements? Maybe we could get the scale manufacturers to fund this viral movement.

      How hard could this be? Aren't most of these things, at least on a corporate level, developed in test kitchens, most likely by weight, then converted to cups and teaspoons?
      My geodesic oven project: part 1, part 2