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Not sure where to post this... - 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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Not sure where to post this...

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  • Not sure where to post this...

    I have a question about dough. I was wondering what the general opinions were on freezing pizza dough. I like the idea of using good flour and good ingredients, but sometimes I would like to make a large amount of dough and use it over a longer period of time. If I made the dough to the point of mixing it, weighed it into balls and then froze the balls, would there be any adverse affects on the product?

  • #2
    Re: Not sure where to post this...

    I just went through this...short answer it works really well. I made my usual high hydration pizza dough recipe on Saturday night, planning a pizza party for Sunday afternoon, I loaded the doughballs individually bagged into the fridge for overnight retardation. In the morning, I work up with a terrible cold, cancelled the party and put the dough balls in the deep freeze. Two weeks later I put the dough balls back in the fridge on Friday afternoon for a Saturday afternoon pizza party. I really could not tell any difference from the usual...

    My Oven Thread:


    • #3
      Re: Not sure where to post this...


      Good call on this. It does work, but it's a good idea not to leave them in there for months. A few days to a week works just fine. Might be as wise with high hydration doughs to mist the insides of the bags with spray oil before putting them away.

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


      • #4
        Re: Not sure where to post this...

        Yep, bags were misted with oil...
        My Oven Thread: