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Sourdough Pizza - 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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Sourdough Pizza

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  • Sourdough Pizza

    Bought different Italian sourdough cultures a few months ago and finally started them up. After 3 days of care and feeding I was getting discouraged with the process, but decided to try it at least once anyway.

    Made pizza last night with the Naples Camaldoli Hill strain and 100% Caputo of course. Had to keep it 100% Italian. Before tasting the pizza I was ready to throw the sourdough culture out, but not anymore. I was very surprised how much the culture enhanced the flavor of the dough. AWESOME!
    Wade Lively

  • #2
    Re: Sourdough Pizza

    I also start with a sour dough starter. I love it! I just ordered the Caputo flour so that will be interesting how it performs differently.
    When I mix up the dough, I put 1/4 tsp yeast in it to give it a little yeasty flavor. It has been one week since I mixed up the dough. Tonight I am trying both refridgerated dough and frozen dough to see how they perform

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    • #3
      Re: Sourdough Pizza

      a quick google search will turn up a company that sells the two italian cultures already active (as opposed to dried) - they are extremely hardy and, imo, a much better option for those that want to get up and running without the sometimes complicated process of reviving the dried cultures. a disclaimer: the guy that is credited for brining these strains to market is named marcos and, from what i understand, he feels that the aforementioned has ripped him off - or, at the very least, is distributing these cultures without permission. but as far as i know these cultures were not protected legally and therefore can be sold by anyone...

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