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| I took a series of photos at an old wind driven flour mill. They are fun, so click through when you get a moment. I think it's interesting seeing old-fashion production techniques -- it puts us back in touch with where it all began. James http://www.fornobravo.com/brick_oven...oduction1.html Last edited by james : 04-15-2007 at 08:49 PM. |
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| Thread | Thread Starter | Forum | Replies | Last Post |
| Italian Flour | mylesonic | Ingredients | 2 | 06-13-2006 07:47 PM |
| How to Read an Italian Flour Label | james | Ingredients | 0 | 06-02-2006 09:15 PM |
| #70 BAKING GLOSSARY: A possible start? | Marcel | Pizza | 0 | 11-04-2005 03:41 PM |
| Is it possible to Copy-Paste just photos to "Brick Oven Photos"? | Marcel | Brick Oven Photos | 3 | 08-19-2005 07:09 AM |
| Caputo Flour | james | Ingredients | 0 | 04-07-2005 09:20 AM |