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Semolina, Beer and eggs ? - 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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Semolina, Beer and eggs ?

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  • Semolina, Beer and eggs ?

    I found a WFO in operation at the local community market on Saturday. Since my booth was directly across from the oven I got to observe the operation and speak with the owner at some length. For those who are curious, yes, it was a modular WFO - not a brick built and he ran temps at about 750 F with a 3 ft chimney.
    I had a few pieces ( of course) and his crust was very good. It looked like it handled well and the flavor and crumb were good. Crispy without being dry and crunchy.
    He told me that his secrect ingredient to making good dough was Semolina flour, beer and eggs ( I think he probably meant egg whites). Has any seen /used/ or heard of a dough recipe like this ?




    Bruce
    Sharpei Diem.....Seize the wrinkle dog
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