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@mukbang.ngilerrr: #mukbangchina #seafood #salmon #asmr #creatorsearchinsights

Mukbang Ngilerrr
Mukbang Ngilerrr
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Region: ID
Saturday 09 May 2026 04:58:04 GMT
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Music

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No Watermark .mp4 (7.79MB) No Watermark(HD) .mp4 (7.79MB) Watermark .mp4 (8.51MB) Music .mp3

Comments

_marcella_bonfili64
Marcella bonfili :
me gusta mucho esta comida 😋😋😋😋😋😋
2026-05-10 07:30:27
0
sahawelah54321
akbar Caisar nurdafa :
@😂😂😂 😂😂😂
2026-08-03 13:32:34
0
sahawelah54321
akbar Caisar nurdafa :
@
2026-08-03 13:33:05
0
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Sourdough Starter Recipe 4 ounces* water, room temperature 2 ounces* unbleached, all-purpose flour 2 ounces* whole-wheat flour Put the water and flour in a glass or ceramic mixing bowL. Stir until smooth, then cover loosely with either plastic wrap or a damp kitchen towel. 1. Allow to sit in the same spot, at room temperature, for 24 hours. After 1 day, check in on the starter. Add an additional 4 ounces each of water and flour (2oz. of each type of flour,) and mix until smooth. Cover again and repeat this process for 5 days. 2. After the 5th day, the starter should be ready - it will have doubled in size with various-sized bubbles, and should have a sweet, yeasty smell. Stir well and remove half of the starter (discard or share the rest with a friend), and then add equal parts water and flour (2 ounces each). Stir until smooth. 3. You may now use the starter in your bread. If not using immediately, the starter can be stored in the refrigerator - it needs to be fed once a week, adding 2 ounces water and flour, in the same manner, to keep it alive. Always bring to room temperature for 12 to 24 hours before using in a recipe. * These measurements are in weight not volume #sourdough #sourdoughstarter #starter #Recipe #sourdoughbaker #sourdoughbread #fyp
Sourdough Starter Recipe 4 ounces* water, room temperature 2 ounces* unbleached, all-purpose flour 2 ounces* whole-wheat flour Put the water and flour in a glass or ceramic mixing bowL. Stir until smooth, then cover loosely with either plastic wrap or a damp kitchen towel. 1. Allow to sit in the same spot, at room temperature, for 24 hours. After 1 day, check in on the starter. Add an additional 4 ounces each of water and flour (2oz. of each type of flour,) and mix until smooth. Cover again and repeat this process for 5 days. 2. After the 5th day, the starter should be ready - it will have doubled in size with various-sized bubbles, and should have a sweet, yeasty smell. Stir well and remove half of the starter (discard or share the rest with a friend), and then add equal parts water and flour (2 ounces each). Stir until smooth. 3. You may now use the starter in your bread. If not using immediately, the starter can be stored in the refrigerator - it needs to be fed once a week, adding 2 ounces water and flour, in the same manner, to keep it alive. Always bring to room temperature for 12 to 24 hours before using in a recipe. * These measurements are in weight not volume #sourdough #sourdoughstarter #starter #Recipe #sourdoughbaker #sourdoughbread #fyp
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