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Biga - 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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  • Biga

    I followed a recipe today to make biga for a Italian Pagnotta. I have never made a biga before. The texture is like a thick dough. Is this normal?

  • #2
    Re: Biga

    isn't that the definition of Biga.....thick dough? As opposed to a poolish, runny dough. I "dough know" yuk yuk


    • #3
      Re: Biga

      Biga normal relationship flour 100%, water 40 to 45%, IDY 1%, 24 hours in refrigerator.

      I use to build the biga using sourdough in place of IDY, 10 to 20% of sourdough (or preferment) and the same quantities of Flour and Water as above.
      The final result will be like a salami, a hard surface like bread and an fully of holes interior.
      Somebody uses only the inner part of the biga to make bread. I always had used the full biga broked in little pieces.
      All the water, the biga in bits, mixing, adding half of the flour, autolise if used, salt, the final half of flour and oil if used.
      Good luck.


      • #4
        Re: Biga

        Sorry, I forgot to mention that I use to ferment the biga at ambient temperature, by 12 to 24 hours depending on temperature.


        • #5
          Re: Biga

          thanks for the info!