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Outback Belly Burner – Its Ingredients, and Results After the Use?

Since getting more fit isn't that clear errand in any case with new encounters, we overall expansion ability with something...
Whoopi Goldberg CBD Gummies 101: Everything You Wanted To Know

Whoopi Goldberg CBD Gummies Because of their wide extent of tones and flavors, they can be eaten by anyone. Since marijuana oil...
CeraCare Control Blood Suger Level Product Price and Ingredients?

CeraCare Check out my confidential sources for CeraCare. Here it is spoonfed to you like you were a toddler. Indubitably, I...
Bitcoin Trader

What is Bitcoin Trader? Bitcoin Trader is an AI-based trading application that allows its users to participate in trading session...
The 7 Secrets About Viasil Review Only A Handful Of People Know.

Viasil Reviews You are not alone. Most men report a decrease in sexual execution with the appearance of years. There is no cutoff...
NeuroPure Reviews, Benefits, Uses, Work, Results & Price?

Criticalness Nutrition NeuroPure is a movement supplement for Neuropathy that joins the mysteries covered inside Greek Island...
How Does ez Digest Really Work?

ez Digest involves unending comparative improvements as other stomach related achievement supplements. ez Digest comes in two...
Max Brain Best Powerful Natural Product Ever Price Reviews Scam?

Max Brain your child plays, they use their minds and imaginations in ways they don't normally get to. When kids are playing and...
How Does Orbis Heater UK Really Work?

Right when you turn on your Orbis Heater UK radiator, the soil warming part will warm up and will dependably and quickly pass on...
Experience of using refined flour vs whole wheat flour

Started with whole wheat flour, what I have found is that whole wheat flour gives more acetic acid and bitter taste upon...
Sourdough looks great after baking but still has an overly gummy/tacky crumb.

Hi i'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...

3 comments
Help Please

This mould has started appearing on my8 year old starter. Is it beyond redemption? Regards Andrew
Seeded sourdough (makes 2 loaves) 75%

This “recipe” assumes a slightly-better-than-beginner skill set. All techniques are easily searchable on YouTube. Sourdough starter is...Read more

1 comment
Sourdough Companion Starter $14 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Sourdough Companion Starter TWIN KIT $24 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Question about fridge retarding and oven spring

Hey all! I've been baking sourdough for a couple of months now, and some of the loaves turned out fantastically well, so I am...

12 comments
Using your starter straight from the fridge vs refreshing before each use

I generally bake using my starter straight from the fridge. After the last use I feed it, leave in the bench for about an hour...

8 comments
Has Anyone Used Oatmeal Flour as Base for Starter

Hi , This is a wonderful site and really appreciate all the photos and explanations.So to my questions. I have just come to the...

3 comments
How to make a porous and light bread ?

Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and...

3 comments
Hooch - To pour or to stir?

Just was wondering what the general consensus is on hooch? My starter was left in my fridge for a week or so, while I was away,...

21 comments
Baking Multiple Loaves at Once

Hi all, I am looking to upscale my home baking a bit. No enough to warrant (or afford) a dedicated micro-bakery oven like a Rofco...

6 comments
Cooking bread in Romertopf pot

Hi all, I have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...

9 comments
Australian Flours

Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and...

5 comments
Am I ready for bread making?

My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??

3 comments
Sourdough in the tropics?

I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...

11 comments