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@can___lyo01: #اكسبلورexplore

جان ليو💎
جان ليو💎
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Region: TR
Friday 10 April 2026 12:20:29 GMT
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teoman34..35
Teoman34 :
💯
2026-05-01 16:03:13
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salihcelik275
Salih :
🐺🐺🐺🐺
2026-04-14 13:57:24
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kasem.tahiri
Kasem 🇦🇱🫶🇮🇹❣️Tahiri :
🥰🥰🥰
2026-04-13 05:47:25
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hamada.ahmed176
✌️🇪🇬✌️🇵🇸 hamada ✌️👑 Ahmed :
🌹🌹🌹
2026-04-11 12:05:34
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sbhe2023
sbhe :
♥️♥️♥️♥️♥️
2026-06-02 16:28:07
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ramadan.bilallo4
Ramadan Bilallo :
💋💋💋❤️❤️❤️💋💋💋💋💋💋💋💋💋
2026-04-10 12:43:08
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allyhussein1
Ally Hussein :
🌹
2026-04-10 13:29:00
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user6717757846660
سحس الرايق :
🥰🥰🥰
2026-04-10 14:15:58
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user6717757846660
سحس الرايق :
💋💋💋منور ياحبيبي 💋💋💋💋
2026-04-10 14:16:09
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hussainbukhari4
Hussain Bukhari :
😘😘😘
2026-04-11 06:21:07
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omer_omer3636
Ömer polat :
❤️❤️❤️
2026-04-11 08:13:33
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မွန်မလေး😚😚🫶🏻🫶🏻#chan #trending #myanmar #မွန်ဝမ်းဆက်ချုပ်ပုံ
မွန်မလေး😚😚🫶🏻🫶🏻#chan #trending #myanmar #မွန်ဝမ်းဆက်ချုပ်ပုံ
#edit #viral #harrywarden #mybloodyvalentine #мойкровавыйвалентин
#edit #viral #harrywarden #mybloodyvalentine #мойкровавыйвалентин


My first recipe for delicious gluten-free sourdough bread 🤎 It’s a perfect recipe for beginners. The dough is super easy to prepare and it handles like an absolute dream, you can easily knead it and shape it. Levain: 60 g active sourdough starter 120 g water 60 g brown rice flour 30 g light buckwheat flour 30 g oat flour Bread dough: 320 g water 22 g psyllium husk powder 300 g levain 10 g olive oil 90 g oat flour 60 g light buckwheat flour 60 g brown rice flour 90 g potato starch 10 g sea salt Build the levain: 1. Weigh 60 grams of active starter in a clean jar, then the water and whisk together. 2. Add the flours and ferment the levain for 6-8 hours, or until it's bubbling and it has risen to a peak, before mixing it into the dough. Make the dough: 1. In a large mixing bowl, add the water and psyllium husk powder. Whisk vigorously until it’s fully incorporated and starts to thicken. Set aside for 10 min. 2. Add the mature levain and the olive oil to the psyllium mixture and mix until everything is well incorporated. Add the flours, potato starch and sea salt and knead for 5-10 min until the dough is smooth. The dough will be slightly sticky, don’t worry, it should be like that. 3. Transfer the dough to a lightly oiled surface and knead it gently, shaping it into the shape of your proofing basket. 4. Lightly dust a proofing basket with rice flour and gently transfer the dough into the basket, seam side up. Cover with a damp tea towel and 1. proof in a warm place for 3-5 hours or 2. proof in a warm place for about 1 hour before placing it in the fridge overnight (8-12 hours). 5. An hour before baking, preheat the oven to 230°C with a Dutch oven inside. 6. Carefully flip the dough onto a sheet of parchment paper, and score the bread as desired. 7. Remove the Dutch oven from the oven and transfer the bread to the preheated pan. Cover with the lid, and bake for 25 min. Then remove the lid and bake for another 40 min until golden brown and crispy. If the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up, and continue baking until done. 8. Transfer the loaf onto a wire cooling rack to cool completely before slicing it. Enjoy! #sourdoughscoring #glutenfreesourdough #glutenfreesourdoughbread #glutenfree #sourdough
My first recipe for delicious gluten-free sourdough bread 🤎 It’s a perfect recipe for beginners. The dough is super easy to prepare and it handles like an absolute dream, you can easily knead it and shape it. Levain: 60 g active sourdough starter 120 g water 60 g brown rice flour 30 g light buckwheat flour 30 g oat flour Bread dough: 320 g water 22 g psyllium husk powder 300 g levain 10 g olive oil 90 g oat flour 60 g light buckwheat flour 60 g brown rice flour 90 g potato starch 10 g sea salt Build the levain: 1. Weigh 60 grams of active starter in a clean jar, then the water and whisk together. 2. Add the flours and ferment the levain for 6-8 hours, or until it's bubbling and it has risen to a peak, before mixing it into the dough. Make the dough: 1. In a large mixing bowl, add the water and psyllium husk powder. Whisk vigorously until it’s fully incorporated and starts to thicken. Set aside for 10 min. 2. Add the mature levain and the olive oil to the psyllium mixture and mix until everything is well incorporated. Add the flours, potato starch and sea salt and knead for 5-10 min until the dough is smooth. The dough will be slightly sticky, don’t worry, it should be like that. 3. Transfer the dough to a lightly oiled surface and knead it gently, shaping it into the shape of your proofing basket. 4. Lightly dust a proofing basket with rice flour and gently transfer the dough into the basket, seam side up. Cover with a damp tea towel and 1. proof in a warm place for 3-5 hours or 2. proof in a warm place for about 1 hour before placing it in the fridge overnight (8-12 hours). 5. An hour before baking, preheat the oven to 230°C with a Dutch oven inside. 6. Carefully flip the dough onto a sheet of parchment paper, and score the bread as desired. 7. Remove the Dutch oven from the oven and transfer the bread to the preheated pan. Cover with the lid, and bake for 25 min. Then remove the lid and bake for another 40 min until golden brown and crispy. If the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up, and continue baking until done. 8. Transfer the loaf onto a wire cooling rack to cool completely before slicing it. Enjoy! #sourdoughscoring #glutenfreesourdough #glutenfreesourdoughbread #glutenfree #sourdough


It’s not what you think it is 😂
It’s not what you think it is 😂

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