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am i bad - 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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am i bad

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  • am i bad

    all the talk of the flour. tried most imported $ stuff now my bad question. i found a flour very much like the $ import Romafoods supply it formula oo MILANO IOQUNE works great . as well im baking some flat bread using organic hygluten unbleached. to the end ,, ran out of pizza dough used bread dough the customersl loved it. is it wrong going this direction. i use about 50 lbs /week

  • #2
    Re: am i bad

    If you love it and the customers love it, I don't see a problem!
    Nikki

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    • #3
      Re: am i bad

      thanks for coment. been self teaching pizza business just got back online. so nice to be around woodys be well tom

      Comment


      • #4
        Re: am i bad

        As you go along, you'll see that flour is the least of the equation. Formula and technique are most important. I ran out of Caputo last time and used KAAP. Not as silky or extensible but the pizzas turned out really well.

        Comment


        • #5
          Re: am i bad

          Originally posted by PizzaPolice View Post
          As you go along, you'll see that flour is the least of the equation. Formula and technique are most important. I ran out of Caputo last time and used KAAP. Not as silky or extensible but the pizzas turned out really well.
          I followed the VPN dough formula/technique last week (for the first time) using Gold Medal AP. Gasp.. heresy. But it worked quite well so I'm convinced that ZaCop know of what he speaks.

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