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Grind your own flour - 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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Grind your own flour

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  • Grind your own flour

    How long can you keep grains frozen before they cannot be used?

    Anyone have a referfence on this one>
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Grind your own flour

    Hi Jim!

    The key issue with freezing is the moisture level and drying. IF sealed well grain should be able to be kept frozen for years. I have some that has been frozen at least two years and is fine - no off flavors, etc.

    Grains can also be refrigerated. To do so it is probably good to follow the flour recommendations and freeze it for a week or two to kill bugs and bug eggs, then move it to the refrigerator. This MAY work better for you depending on your refrigerator and the quality of your sealing as the drying force at higher temps is not usually as troublesome.

    In any event, freezing for up to a year is not a big deal so long as it is reasonably sealed - and that will get you from one growing season to the next!

    Good luck!


    • #3
      Re: Grind your own flour

      Jim, Here's a link to Montana Wheat. They say that one can store the berries (in a sealed plastic bucket with an oxygen absorber, in a temperature stable environment) for six to eight years!
      The link: Wheat Montana ~ Frequently Asked Questions

      Once the berries are gound into flour they are apparently good for about a year (that's what I have determined after looking at the "date of expiration" on the fifty pound bags of flour I have purchased at Costco).

      Refrigeration is great for keeping some things but actually isn't necessary for alot of products commonly stored that way. And for some products it actually reduces shelf life. A good example is eggs, if not refrigerated (as in never have been placed under refrigeration) they can be stored for well over a month without problem (I've kept them for three months with little problem, they got "watery" but didn't go bad). However, store them in a frig for even a few hours and their shelf life drops dramatically.



      • #4
        Re: Grind your own flour

        Thanks Wiley and Jay

        ....and they still don't refrigerate eggs in Spain...you buy them off the shelf

        I understand that once you do refrigerate them, you must continue to do so.
        sigpicTiempo para guzarlos..... ...enjoy every sandwich!