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"00" Flour - 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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"00" Flour

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  • "00" Flour

    Is there a big difference between Caputo "00" Blue and Caputo "00" Pizzeria flours???

    Cricket

  • #2
    Re: "00" Flour

    Not a lot. The pizzaria flour has a slightly higher protein content. They are both heat tolerant for wood fired oven use. They both make a smooth and extensible skin.

    As an experiment I made a pizza skin from AP flour with a little whole wheat. The texture was quite different, but the big change was that the spots with char just had a burnt taste instead of that dark intense flavor you get with the Caputo flours.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: "00" Flour

      Dmun,

      Thanks for the info. Unfortunately the only oven I have is a conventional one which only goes to 550 degrees. I use a pizza stone on the very bottom floor.

      Cricket

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