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German Cake Yeast - 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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German Cake Yeast

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  • German Cake Yeast

    Hi,

    I just got done with a 10 minute frustrating look for a way to start a new link. So, I guess I'll ask my question here:

    What do the folks who use Fleishman's cale yeast do or know that I don't. I much prefer cake yeast to the bitter taste of the dried yeasts I've tried, but ever since Aneuser Buesch sold it I have had much difficulty with it. Shortly after the sale, I tried some that never worked and several more cakes over the years have lmarginally worked. The list of ingredients now includes corn starch and when I took a cake, mixed in up with a pinch of sugar in a cup of luke warm water. let the mixture settle settle for about 15 minutes, measured the sediment, which looked like it was all corn starch, I estimate that about 80 percent of what I'd paid over a dollar a cake for was non-yeast. I let the rest of the mixture alone for an hour or so with only a few bubbles observed.

    Earl

  • #2
    Re: Playing Videos

    New thread: go to the page you want, say ingredients, there should be a blue button (where the "post reply" button is on this page) that says "new thread"

    Yeast? Gosh, I don't know. I haven't seen fresh yeast in the US since I was a kid. I bought some in Italy once and smuggled it home. Maybe since it doesn't sell much any more, it's not too fresh.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: Playing Videos

      Thanks Dmun, I guess I didn't go back to the right list for any of my attempts. Now I'll know and maybe remember for next time.
      I get my cake yeast now from Germany. The cakes are at least 3 to 4 times larger than here, they survive the mail well if wrapped in bubble wrap, newspaper, or other insulation. and the price is right, a former exchange student who lived with us sends a few cakes as a gift (not a good description when you consider that the word "gift" in German means poison)when she thinks about it.

      Earl

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      • #4
        Re: German Cake Yeast

        Hi Earl,
        I moved you posting here. Seems like the best home.
        James
        Pizza Ovens
        Outdoor Fireplaces

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