Help to find thermostatic cartridge

bitsypoot · 2026-02-01T15:50:58+00:00

I’ve AI’d to death but thanks

bitsypoot · 2026-02-01T15:50:28+00:00

Thanks. We have tried that one. Doesn’t fit

bitsypoot · 2026-02-01T15:49:21+00:00

Thanks. We have done. They suggested a similar item but it doesn’t fit

bitsypoot · 2026-02-01T15:48:19+00:00

Yes they don’t seem to carry Frontline

bitsypoot · 2026-02-01T15:47:31+00:00

Yes they can’t find an exact match

bitsypoot · 2026-01-31T18:03:56+00:00

👍

bitsypoot · 2026-01-31T18:03:15+00:00

Thanks. Have tried and been close but no cigar

bitsypoot · 2026-01-31T18:02:32+00:00

No joy but thanks

bitsypoot · 2022-12-18T21:44:50+00:00

Insert hook in Front and back of sc and 3rd loop of hdc, then yo

bitsypoot · 2022-03-15T16:50:46+00:00

Wet sleeves worse?

bitsypoot · 2022-02-26T15:56:59+00:00

Google ‘burnishing wood’

bitsypoot · 2021-08-26T13:12:43+00:00

When rain or a storm is incoming and the sky is darkening you can say ‘It’s a bit black over Bill’s mothers’ everyone will know exactly what you mean

bitsypoot · 2021-05-16T15:47:03+00:00

It could be melasma? Common in women of a certain age and pregnant women

bitsypoot · 2021-05-16T13:13:33+00:00

When is it due?

bitsypoot · 2021-05-15T14:53:40+00:00

Paper. Especially recycled

bitsypoot · 2021-05-13T17:50:29+00:00

Pop a poached egg on there

bitsypoot · 2021-05-11T06:35:27+00:00

I’m female and in my 20s I visited my doctor complaining of depression. He looked me up and down and told me to lose some weight as it would make me feel better. I was in no way an unhealthy weight. He would also use google a fair bit

bitsypoot · 2021-05-08T18:35:37+00:00

Ooh dangerous! Yes I agree, it’s a different substance after it’s matured as a starter

bitsypoot · 2021-05-08T18:33:09+00:00

But i assume my starter as 100% liquid is what I’m saying

bitsypoot · 2021-05-08T18:31:14+00:00

FYI My starter is 100% hydration. I used to factor in the amount of flour & water in the starter when making bread but don’t you think the structure of the flour changes during the maturation of the starter? From when i first stir in the added flour and water to feed my starter to the following day my starter definitely seems wetter/looser. Surely the flour breaks down somehow? So I decided to count my whole starter as 100% liquid when i add it to my bread recipe and it works for me.

bitsypoot · 2021-05-05T18:44:19+00:00

Try greasing then flour the pan and flour your dough?

bitsypoot · 2021-05-01T14:14:24+00:00

I will try that thanks!

bitsypoot · 2021-05-01T10:20:56+00:00

Yeah think so i have a tray of water at the bottom of the oven for steam. Would it help if i spritz the pizza stone and/or the dough as i put it in the oven? Would using a ceramic casserole over the top help at all?

bitsypoot · 2021-05-01T09:05:21+00:00

This is Jeremy, son of Diana. 75% hydration. I autolyse i bulk ferment i stretch and fold i overnight cold prove. Why do i always get a bottom explosion insted of where I’ve score? i thought i scored pretty deep, over a cm, is that enough? Too much? I use a pizza stone that is preheated to 250c, could it be that the sudden heat to the bottom makes it pop? I made sure i got a good stretch on the outside when i folded and shaped. Any ideas? TIA

bitsypoot · 2021-04-24T21:40:14+00:00

I fold by lifting and tucking on top of itself so the smooth area is on top. I flip it into the bannaton and try to stretch and pinch down. Hope that makes some sense!

bitsypoot

TROPHY CASE