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Yeast - 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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  • Yeast

    Most of the pizza recipes I have seen talks of using instant yeast when making dough.

    I have been using some "Instant Dry Yeast" - Lowans Brand. Is this OK?

    I'll be getting some fresh yeast today to see what the difference is in the texture. Maybe this will have an affect on the "thin patches" I am experiencing.

    / Rossco

  • #2
    Re: Yeast

    I don't know Lowan's but I am pretty confident that "Instant Dry" is pretty much the same stuff everywhere. It is the best "easy" stuff to use. I have never used fresh yeast but it should have no effect on the texture. Remember - you will need more - about 2X in weight as I recall (so 6 grams instead of 3 or 8 instead of 4 depending on your recipe). (And some say 3 times as much!)


    • #3
      Re: Yeast

      Fresh "cake" yeast has almost disappeared from US supermarkets. It has a limited shelf life and stores just don't stock it. I really don't think it's that much better: I used it when I was a kid, but in those days the idea of bread was white flour, milk, butter, sugar and enough yeast so that that was the principal flavor.

      Yeah, I was a weird kid...
      My geodesic oven project: part 1, part 2


      • #4
        Re: Yeast

        I have used fresh yeast before with good success. I grabbed some from the Italian store this morning and will give that a shot tonight.

        Whilst I was at the store I though that I should get some buffalo mozarella. WOAAAAAAA .... $13 for 1 ball (like a small boconcini). No way will I pay that! ... sounds like the Caputo flour story all over again...

        / Rossco


        • #5
          Re: Yeast


          With the large Aussie WFO community, it seems like somebody stands to make a LOT of money by wholesaling things like Caputo, buffalo mozarella, and San Marzanos.


          ps...get that starter going! It will beat the heck out of cake yeast.


          • #6
            Re: Yeast

            Yes agreed Stan - the problem is the Australian Quarantine Services is very strict on letting food stuffs into the country as we are largely free of many diseases that are prevalent in other parts of the world. I have lodged and enquiry with Quarantine to see if it is even possible to import a bag or two of flour. Awaiting their response...

            / Rossco