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yeast free dough - 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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yeast free dough

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  • yeast free dough

    hey im wondering wether anyone has tried or doesnot use yeast in their dough.. at the moment i am playing around with a few things, by using a beta/starter (flour, water mix left for several days.)
    As i am opeing a wood fired pizza restaurant in new zealand, i am trying to cut costs in any way possible.. and would prefer to be as natuaral as possible.

    let me know what you think.. or any other ideas..
    thanks

  • #2
    Re: yeast free dough

    There are a lot of reasons to use natural starters (which are yeast, after all, just naturally occuring) but economy isn't one of them. You can use a very small amount of commercial yeast if you use a slightly longer rise period, and yeast, in bulk, is not expensive.

    1 Pound Fleischmann's Yeast exp: Dec. 27, 2008 Fresh! - (eBay item 110194107797 end time Nov-22-07 14:41:46 PST)

    No connection, etc.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: yeast free dough

      hewynz

      I started with yeast a couple of years ago. Then I tried SF sourdough in my NY style. After some tinkering, it worked great. The taste was wonderful.
      Then, I caught the WFO bug. I stuck with the SF (San Francisco) strain then somewhere down the line I switched to Camaldoli. Very nice.

      My advice is to buy a strong bona fide working starter and take good care of it. You only have to buy it once. I'm learning that dough management is critical and has a huge impact on the taste.

      I wish you luck. Keep us apprised.

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      • #4
        Re: yeast free dough

        hey have just made a pizza in my conventional oven coz dont have my wfo yet.. just made a small dough 250gm flour.. 70gms of starter.. lil bit of salt and butter.. didnt realy let it rise..(was hungry) .. but worked and was amazing have posted a pic 'in dunedin'

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