@agnesveronika66: spam

Agnes Veronika

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Region: ID

Monday 22 June 2026 11:52:35 GMT

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riskik :

lu kenal veronika ko?

2026-06-24 02:17:24

3

~Sang Bulan. :

pertama nichhh

2026-06-22 12:03:15

1

Gnzz_hz :

ka nes

2026-06-23 15:25:15

0

￴ :

2026-06-28 09:50:35

0

jaxx's :

2026-06-28 14:16:13

0

feemaa☆• :

okee itu

2026-06-22 12:03:37

1

Damar :

lukr

2026-06-22 12:42:44

1

nndo™ :

❤️❤️❤️

2026-06-22 13:15:36

1

INFO KOL AGENCY :

Halo Kak😊 kita ada collaboration offer yang mungkin cocok buat Kakak, kindly check DM ya 🙌

2026-06-23 02:43:38

0

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تنهنجي لاءِ اسان انهن ماڻهن کي ڇڏي ڏنو، جيڪي اڄ به اسان کي حاصل ڪرڻ لاءِ سِڪن پيا! 🌸🖤🥀 #fypシ゚viral #unfreezemyacount #standwithkashmir

تنهنجي لاءِ اسان انهن ماڻهن کي ڇڏي ڏنو، جيڪي اڄ به اسان کي حاصل ڪرڻ لاءِ سِڪن پيا! 🌸🖤🥀 #fypシ゚viral #unfreezemyacount #standwithkashmir

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Score and decorate a summer loaf with me🌸 Recipe and instructions on how to make the sourdough bread below💛 Recipe (makes two loaves): - 750g Bread flour - 50g Wholegrain wheat flour (grahams flour) - 610g Water - 160g Sourdough starter - 20g Sea salt (crushed) Instructions: 1️⃣ Feed your starter. I feed my starter a 1:2:2 ratio and it peaks in around 5 hours. 2️⃣ About an hour before your starter is ready, mix the flour and 605g water for autolyse. 3️⃣ Once the starter has peaked, add 160g to your dough and mix well. Cover and let it rest for 30 minutes. 4️⃣ Add the salt and ~5g of water. Give it a gentle mix until the salt is incorporated. I also perform a couple of stretch and folds. 5️⃣ During the next 2 hours, perform 4 sets of coil folds, 30 minutes apart. Handle the dough gently during the final fold to avoid degassing the dough. 6️⃣ Let the dough rise at room temperature until it has grown 70-100% from its initial size (50-70% if your room temp is very warm). 7️⃣ Cut the dough into two pieces and shape each into a round ball. Try to create some tension on top of the dough. Cover and let them rest for 15 minutes. 8️⃣ Shape into a boule or batard and place them in bannetons. Cover and transfer to the fridge for 12-24 hours cold proof. 🔥 Preheat your dutch oven at 250°C for 45-60 minutes. Bake for 20 min at 250°C with the lid on, followed by 20 min at 220°C lid off. Enjoy! #sourdough #sourdoughbread #surdeig #surdeigsbrød #sourdoughscoring

Score and decorate a summer loaf with me🌸 Recipe and instructions on how to make the sourdough bread below💛 Recipe (makes two loaves): - 750g Bread flour - 50g Wholegrain wheat flour (grahams flour) - 610g Water - 160g Sourdough starter - 20g Sea salt (crushed) Instructions: 1️⃣ Feed your starter. I feed my starter a 1:2:2 ratio and it peaks in around 5 hours. 2️⃣ About an hour before your starter is ready, mix the flour and 605g water for autolyse. 3️⃣ Once the starter has peaked, add 160g to your dough and mix well. Cover and let it rest for 30 minutes. 4️⃣ Add the salt and ~5g of water. Give it a gentle mix until the salt is incorporated. I also perform a couple of stretch and folds. 5️⃣ During the next 2 hours, perform 4 sets of coil folds, 30 minutes apart. Handle the dough gently during the final fold to avoid degassing the dough. 6️⃣ Let the dough rise at room temperature until it has grown 70-100% from its initial size (50-70% if your room temp is very warm). 7️⃣ Cut the dough into two pieces and shape each into a round ball. Try to create some tension on top of the dough. Cover and let them rest for 15 minutes. 8️⃣ Shape into a boule or batard and place them in bannetons. Cover and transfer to the fridge for 12-24 hours cold proof. 🔥 Preheat your dutch oven at 250°C for 45-60 minutes. Bake for 20 min at 250°C with the lid on, followed by 20 min at 220°C lid off. Enjoy! #sourdough #sourdoughbread #surdeig #surdeigsbrød #sourdoughscoring

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