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@hayatna0: #الرياضة_هي_الحياة #المشي #للتخسيس_تحفه #تخسيس_الوزن #المشي_للصحة #foryoupag #foryou #دكتور_حسام_موافي

فاطمة ♥️ حياتنا أفضل
فاطمة ♥️ حياتنا أفضل
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Region: EG
Saturday 18 December 2021 19:10:22 GMT
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chamkila x talkin da hardest #punjabi #dj #djmix #fyp #punjabisong
chamkila x talkin da hardest #punjabi #dj #djmix #fyp #punjabisong
hari ungu satu FF telah kembali! 😭 #FreeFire #FreeFireMAX #MiminBooyahID #FF #PurpleDiamond
hari ungu satu FF telah kembali! 😭 #FreeFire #FreeFireMAX #MiminBooyahID #FF #PurpleDiamond
Quand tu sors et que tu rentres tard le soir, ta mère ne dort souvent pas tranquillement. Elle t'attend, s'inquiète pour toi et son sommeil est perturbé. Alors pense à elle, informe-la de tes déplacements et fais preuve de bienfaisance envers tes parents. ❤️ #RappelIslamique #Bienfaisance #Parents #Maman #RespectDesParents
Quand tu sors et que tu rentres tard le soir, ta mère ne dort souvent pas tranquillement. Elle t'attend, s'inquiète pour toi et son sommeil est perturbé. Alors pense à elle, informe-la de tes déplacements et fais preuve de bienfaisance envers tes parents. ❤️ #RappelIslamique #Bienfaisance #Parents #Maman #RespectDesParents
Some days sourdough is all about the waiting. Today I mixed up three classic loaves, and now they’re bulk fermenting while Margaret works her magic. Every dough moves at its own pace depending on your starter and your kitchen, so I never watch the clock—I watch the dough. If they’re ready tonight, I’ll be back to shape all three loaves, if not I’ll see you tomorrow. 🍞recipe for 1 loaf 🍞 315 g watmish water 100 g active sourdough starter 450 g bread flour 9 g fine sea salt Mix until no dry flour remains. Rest, perform three stretch and folds, bulk ferment until about 60–70% risen, shape, cold proof overnight, then bake at 425°F until deeply golden. #sourdough #sourdoughbread #breadmaking #homebaker #artisanbread
Some days sourdough is all about the waiting. Today I mixed up three classic loaves, and now they’re bulk fermenting while Margaret works her magic. Every dough moves at its own pace depending on your starter and your kitchen, so I never watch the clock—I watch the dough. If they’re ready tonight, I’ll be back to shape all three loaves, if not I’ll see you tomorrow. 🍞recipe for 1 loaf 🍞 315 g watmish water 100 g active sourdough starter 450 g bread flour 9 g fine sea salt Mix until no dry flour remains. Rest, perform three stretch and folds, bulk ferment until about 60–70% risen, shape, cold proof overnight, then bake at 425°F until deeply golden. #sourdough #sourdoughbread #breadmaking #homebaker #artisanbread

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