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Texas Sourdough - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Texas Sourdough

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  • Texas Sourdough

    Greetings Y'all!

    I built an oven based on a Casa 100 shell in the spring of 2005. My oven has an extra inch of refractory cement over the shell for extra mass. Heating for pizza usually takes about 45 minutes to an hour. Bread seems to work better with a minimum of an hour and a half (or more) to load more heat into the refractory.

    My main passion is bread though pizza is definitely an interest. I tend to make bread indoors using a cloche or a Hearthkit. (glad to offer comments on both) I generally don't want to make enough bread to reasonably fill the oven and thereby get the humidity one wants for a really great crust. I strongly prefer the brick oven for pizza!

    As an aside, I have a mill and make some of my own flour.

    I will be glad to share my experiences with the group.

    Happy Baking!
    Jay

  • #2
    Hey Jay,
    Great to see you here! Now I get to see some photos of your beautiful bread.

    James
    Pizza Ovens
    Outdoor Fireplaces

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