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Jacobite's picture
Joined: 2011-06-20 19:10

I'm as cranky as a cut snake about this bloody editor. See my face?  angry. I know, I know, it's probably me. But...........

I've set up my own dictionary, but the editor refuses to use it!  Doesn't it understand plain Strine?

Every time I save a post it decides that it prefers separating lines better than the intact lines that I use.

Don't get me started on images. I know that the procedure for doing this has been posted on the forum several times, but I just can't get it to work. Wait: I just had a thought so there's bound to be more about this later.

Can anyone help with the other worries?

skflyfish's picture
Joined: 2011-12-27 12:12

Jacobite, do you clear cookies frequently or have your browser setup to clear cookies on closing?

Here is the info for a custom dictionary:
Initially the User Dictionary is stored in a Cookie. However, Cookies are limited in size. When the User Dictionary grows to a point where it cannot be stored in a Cookie, then the dictionary may be stored on our server. To store your personal dictionary on our server you should specify a name for your dictionary. If you already have a stored dictionary, please type it's name and click the Restore button.

Jacobite's picture
Joined: 2011-06-20 19:10

Seems like you're in worse pain than me Chef. If it's acceptable to you, maybe we could give something back in the form of donations.

jacob burton's picture
jacob burton
Joined: 2015-05-25 20:37

I feel your pain. This site has been giving me headache after headache lately, especially with the backend stuff, my spam filters and really anything to do with allowing the community members to post to the site. It just plain sucks.

Unfortunately, I have no budget to get it fixed and Drupal programmers don't come cheap. Sometimes I wish that I never left the WordPress platform. Hang in there, I'm doing what I can.

Newest Forum Topics

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0