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Pizza at altitude - 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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Pizza at altitude

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  • Pizza at altitude

    I've got a friend who was thrilled with the pizza I made for him not long ago. He has a cabin in the village of Lake Louise in the Canadian Rockies where he spends the summer and wants to build an oven.

    I recall while living in Utah that baking required special adaptations to the recipe for altitude. What problems would he have at altitudes of 5,500 feet and how can they be overcome?

    Thanks!

  • #2
    Re: Pizza at altitude

    I would say none! I live in the "mile high city" and like everyone else on this forum, I have had to relearn a lot of baking when it comes to using a wood fired oven. In general, the bread I am making is superior to most (but not all) bakeries around Denver. I think those baking adjustments are more important for things like cakes, cookies and such...

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

    Comment


    • #3
      Re: Pizza at altitude

      Thanks Drake!

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