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New recipe - 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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New recipe

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  • New recipe

    I tried the Flaxseed bread from Hamelman yesterday. It came out quite well, I think. It's a 60% rye. Texture's nice, crust is what I'd expect from a rye, and the flavor's good. Sort of like a rye wasa cracker. I see potential in this one for all kinds of toppings... cheeses, hummus, etc.

    I'm not sure where the hole in the crumb came from, maybe my shaping again? I tried to get all the air pockets out, really I did...
    Attached Files


  • #2
    Re: New recipe

    They look lovely, Elizabeth. Did you add yeast or are they pure sourdough?

    "It's not because things are difficult that we do not dare, it's because we do not dare that things are difficult." ~ Seneca


    • #3
      Re: New recipe

      The recipe has added yeast. The way the recipe is written it looks as though the sourdough is only for the flavor. It's still nice, however. I like the flaxseed too. I'd have preferred the dark flaxseeds instead of the golden ones, so you could see them better, but I didn't have any.

      I've gotten accustomed to adding some yeast to the whole wheats, as Reinhart does in his Whole Grains book. It does seem to help the bread be less of a non-rising brick. As does the practice of presoaking.

      The other rye I make has lots more sourdough in it, and doesn't need any extra yeast. It has caraway seeds too- and a much more tangy flavor. It isn't a very blank canvas for other foods, though! Makes a mean pastrami sandwich...