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KA Italian vs. Caputo - Forno Bravo Forum: The Wood-Fired Oven Community



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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KA Italian vs. Caputo

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  • KA Italian vs. Caputo

    I spent yesterday afternoon working with the owner of Dough (local WFO pizzaria of note) on a recipe for a rustic sourdough for his shop. I took along some KA Italian flour to get his reaction and opinion and I thought I would share his comments. He will make pizza dough with it later this week and I will provide those comments when they are available.

    Doug sprinkled some KA on the counter and immediately noted that it was coarser than the Caputo - relatively fine, but coarser. He then sprinkled some Caputo to provide a direct contrast. When rubbed between the thumb and forefinger the Caputo was like talcum powder with no noticeable granules or grains. The KA was distinctly coarser (which I had not noticed before), One could feel very tiny grains that rolled as you rubbed the thumb and finger.

    The key question is that with only one bag each, were the bags representative of their typical product???

    My experiments with the two suggest that the KA gives more of a Roman crust and that the Caputo gives a creamier interior. I can't wait for Doug's results to see if he confirms or denies my assessment. More soon!