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Kosher Salt - 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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Kosher Salt

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  • Kosher Salt

    My dough wasn't as puffy this time as it has been the past few times. The only change I made was to use Kosher Salt instead of Table Salt. Is this a reaction I should expect to see -- does the salt make the difference?

  • #2
    Re: Kosher Salt

    If you weigh the amount of salt you use, it should not make a difference. If you did it by volume, I would expect more action from a dough made with the same kosher salt vs the same volume of table salt...


    My Oven Thread:


    • #3
      Re: Kosher Salt


      A curious problem indeed. One ounce of kosher salt is equal to 7 teaspoons. One ounce of seal salt is equal to 6 teaspoons. I suggest you weigh it. It MIGHT be that you added the salt too early, and it came into direct contact with the yeast. Yeast does not like that, and I always add salt only after all the other ingredients have formed a mass.

      "Made are tools, and born are hands"--William Blake, 1757-1827