web analytics
"Hi" from Ventura California - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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.
See more
See less

"Hi" from Ventura California

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • "Hi" from Ventura California

    I've been making Pizza for a while in my home oven and recently got a Forno Bravo Primavera 60. I've cured the oven and have used it three times.
    I'm working out the oven operation. Each use is a learning experience!

    I use an Italian Sourdough yeast from sourdough international (Sourdoughs International | Sourdough Starters, Recipes, & Baker's Handbook) with a 2-3 day rise in the fridge. I'm still working on getting a good dough as well.
    Just read "American Pie and have started "the bread bakers apprentice".

    I have used traditional crushed tomato sauce as well as a home made cooked sauce. Still experimenting with these.
    One of my favorite pizza's is pickled Jalapeno chips and Pepperoni with a mix of fresh and dry Mozz and the cooked sauce.

    I've attached two Pictures; the fist pic is my very first wood fired pizza, a Hawaiian. The second pic is from my second oven cookout.
    Attached Files
Working...
X