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"Baker's pine" - 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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"Baker's pine"

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  • "Baker's pine"

    Yes, I know, in the sticky thread at the top of this section the post says:

    "The only rule on wood is to not burn pine, fir or cedar."

    Yet in some of my reading on historical baking techniques in WFO's I've repeatedly run into references about the use of "baker's pine". Does anyone know what type of pine this is?

    Digger pine is quite common in my area:

    Pinus sabiniana

    I've been experimenting with it in my Casa 110 and have been quite pleased. When seasoned for a year it starts easily, burns hot, generates little smoke, and leaves an amazingly small amount of ash. I really don't see any obvious downsides to using it.

    Could it be that the blanket restriction on pine as fuel is a bit extreme?

  • #2
    Re: "Baker's pine"

    Hi sakoman,
    I tend to agree with you on the pine issue.
    I personnally don't burn much pine because I can get plenty of 'better burning timber' than pine.
    I use pinus radiata for the kindling and small starter wood but not for the main heat generating logs. I prefer to use eucalypt which is also a no no from some members here. All I can say is that they must have very sensitive palates if they can taste the oils or resins generated from this timber. It burns so easily and there wouldn't be any remaining to permiate the food. Maybe if you are burning green timber and you choke the fire producing copius quantities of smoke but then you are smoking rather than baking, right?
    No, run with it until you find that if/when the taste gets to you, then change your timber.

    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know

    Neill’s Pompeiii #1
    Neill’s kitchen underway