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Hello, Forno Bravo Community Forum members.
As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.
We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:
The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.
Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.
We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.
Thank you for all of your patience and continued support.
I received the current quarterly Issue, No. 85, of “The Art of eating” in Saturday’s mail. So far I’ve been through 4 of the articles and enjoyed each. One of the articles “The Flavor of Stone: The Wines of Muscadet-Sèvre et Maine” is quite interesting. It takes a look at the varied terroir of this French appellation and has some interesting insight on the significant differences that these small vineyards produce and further what the native yeast of these terroirs create differently than the commercial yeasts commonly introduced after the grapes are treated to kill these native species. I’m sure that this is some of what is experienced when packaged yeast is replaced with home grown for pizza and bread dough. Fascinating! I had subscribed to a year, 4 issues, just to check it out and this morning I ordered 2 back issues one on pork and the California Shad industry collapse and one that includes Classic Piedmont Beef Recipes, porcini, and Pain au Levain. I also gave a gift of a year to my brother and his family.