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great flour mix - 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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great flour mix

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  • great flour mix

    I have finished my oven a few months ago and have been cooking with the Caputo Red and love it. It definitely has a slightly different flavor than other flours that I have used in the past. I have found that I really love mixing the Caputo Red with another flour that I love Hudson Cream flour.

    Stafford County Flour Mills

    I found out about it in Savior magazine and have been using it for almost 10 years. Very great flavor and texture. It handles the heat quite good, a little more difficult to handle compared to the red caputo. My absolute favorite recipe is to mix the red caputo and the unbleached hudson cream at a 50:50 ratio [250 grams each]. I have also used King Arthur pizza flour and regular flour which I would categorize as above average but not nearly as good as the red caputo or hudson cream. I like the blend even better than the red alone to be honest.

    Please let me know if anyone else tries this recipe and what y'all think.
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