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New - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • New

    Just wanted to introduce myself. I am new to the forum and new to building wood fired ovens, but very excited about it.

  • #2
    Re: New

    Welcome, you have come to the right place. You will go bug eyed viewing the vast information here.

    Good luck with your project, if in doubt - just ask, members have found a solution to every conceivable hurdle you may face.

    RT

    Comment


    • #3
      Re: New

      Pocahontas,

      Welcome from a fellow newbie. You will be overwhelmed by the knowledge and generosity of forum members. If you want to learn how to do this right, you have come to the right place.

      S

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      • #4
        Re: New

        Newbies unite!

        This is easily the most informative and polite forum I have ever participated in. Welcome - and remember - no question is too "stupid" (I have proven that many times!)
        "You better cut the pizza in four pieces because I'm not hungry enough to eat six."

        -- Yogi Berra

        Forno Tito

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        • #5
          Re: New

          Ah my dear native guide - look for posts from CanuckJim he may be in yonder neck of the woods and is a great source for information on getting your materials gathered. He meakes a mean dough too.

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          • #6
            Re: New

            Pocahontas,

            Where in Ontario are you? I'm northeast of Toronto, about 70 kms from downtown. If you're close enough, why don't you swing by to have a squint at my oven. It's a barrel vault bread oven, but nobody here blames me too much for that. If it's possible, send me an email, and I'll send directions.

            Jim
            "Made are tools, and born are hands"--William Blake, 1757-1827

            Comment


            • #7
              Re: New

              Joe,

              We aren't polite; we're witty. :-)
              James
              Pizza Ovens
              Outdoor Fireplaces

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              • #8
                Re: New

                Mine is a barrel vault also and there has also been no harrassment. Welcome!
                Dutch
                "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
                "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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                • #9
                  Re: New

                  Dutch - only reason we aren't besmirching you and your barrel ovens is we are relying on you and Jim for bread expertise. Any barrel oven posters without bread expertise will be besmirched heartily!

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