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New Forno Bravo Forum Feature
Forno Bravo Forum Community,
You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.
To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.
We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!
Bienvenue from Central LA!! Been looking for Louisiana WFO enthusiast and am glad to hear from you. Am not building my oven yet but plans being made for summer -fall so I can hopefully enjoy pizza during fall. Have been trying to find sources for some of materials and still looking for some. Will look forward to keeping up you...have you built yet and if so do you have pics? Thanks
Crayfish make a fabulous topping! Little butter and garlic, tomatoes, and a light dose of thyme; or olive oil, a toudh of rosemary, and capers; or with Reinhart's white sauce (basically sauteed shallot and cream cooked down to thicken... with salt, pepper and thyme).
Great to hear that there are WFO in CENLA. Am still in gathering stage and gor sidetracked in Fall and built outdoor kitchen instead of WFO but have plans for soon. Where did you find firebrick (inexpensive)? I have only checked Bradley Brick and they are pricey. Any suggestions for insulation blanket? Looking to hear from you soon Thanks