@khaniya_nishant: @The Juicery Cafe #pokhara #peace #travel #foryoupage #trending

Nishant Khaniya 🧿🥀❤️‍🔥🫂

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Region: NP

Monday 29 June 2026 16:37:23 GMT

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히말🤍🐼 :

dai❤️

2026-07-18 16:36:46

1

💜 :

Dai🥰❤️

2026-06-30 13:17:44

1

Mr thapa🧿 :

Daju❤️

2026-07-04 13:00:50

1

Ishwor :

Ho ki kyo❤️

2026-06-30 00:46:19

1

Babu.........💟🩷 :

💜💜💜

2026-06-29 17:11:19

1

it's me Apil Rana 🧡🖤 :

❤️❤️❤️

2026-06-29 19:02:33

1

aaroshimakeovr :

💕💕💕

2026-07-18 15:44:37

1

Anita Shreewastav :

❤️❤️❤️

2026-07-14 15:34:00

1

sanu dhungana(⚽️) :

🥰🥰🥰

2026-06-30 16:38:04

0

chadani 🫂🌜shushil....... :

🥰🥰🥰

2026-07-17 07:55:20

1

SANTOSH.. :

❤️🔥

2026-06-30 05:12:13

1

bishnu shrestha🕉🪔🦚🤲🧿✨️🌺 :

🥰🥰🥰

2026-07-09 10:10:21

1

prem 🏏🏏🏏 :

❤️❤️

2026-06-30 03:42:38

1

ジョシサンジト🕉️🇳🇵&🎌 :

❤️❤️❤️

2026-07-01 11:33:03

1

P....💢👄 :

💗💗💗

2026-06-30 17:37:08

0

kanxa :

💓💓💓

2026-07-01 07:49:01

1

user1072018553021 :

❤️❤️

2026-07-10 14:09:37

1

Pooja :

🥰🥰

2026-07-11 09:35:04

1

sHaNa🥶ArYaN💘 :

❤️❤️❤️

2026-07-13 11:05:14

1

छबि भट्टराई ❤️‍🔥🌷 :

💜

2026-06-29 23:56:06

1

Ｓｕｒｅｓｈꔪ❤️‍🩹 :

❤️❤️❤️

2026-06-29 20:02:29

1

Bist जी❤️🔥 :

❤️❤️❤️

2026-06-29 17:43:54

1

Sankar_is_best🖤 :

😍

2026-06-29 17:19:29

1

🕷 :

🥰🥰🥰

2026-06-29 16:40:36

1

Deepa Thapa💓💐 :

❤️❤️❤️

2026-07-23 13:49:42

1

To see more videos from user @khaniya_nishant, please go to the Tikwm homepage.

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𝕄𝕪 𝕋𝕣𝕦𝕖 & 𝕋𝕖𝕤𝕥𝕖𝕕 𝔹𝕒𝕤𝕚𝕔 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ℙ𝕣𝕠𝕔𝕖𝕤𝕤 ♡ If you are new to baking artisan sourdough bread, this will be the most basic process and recipe you’ll need 🙌 Please take note that the timing and duration serves as a guide and it is not absolute. It is imperative for us, as sourdough bakers, to learn to observe and feel the dough to apply the steps accurately according to the dough condition 🤓 💫 ᴜsɪɴɢ ᴛʜᴇ @brodandtaylor sᴏᴜʀᴅᴏᴜɢʜ ʜᴏᴍᴇ ᴛᴏ ɢɪᴠᴇ ᴛʜᴇ ʙᴇsᴛ ᴄᴀʀᴇ ɪ ᴄᴀɴ ғᴏʀ ᴍʏ sᴛᴀʀᴛᴇʀ 🥰 ʟɪɴᴋ ɪɴ ʙɪᴏ! 🅡🅔🅒🅘🅟🅔 (Room Temp ~25C) 280g Bread Flour 35g Wholegrain Spelt Flour 35g Dark Rye Flour 263g Water 7g Salt 70g Levain 🅜🅔🅣🅗🅞🅓 ♡ 💫 Day 1 9pm ➡️ Build levain in the ratio 1:5:5 💫 Day 2 8am (An hour before the starter peaks) ➡️ Mix flour + water, let it sit for 1h. 9am Starter has doubled/ tripled. ➡️ Add starter and mix until it is evenly incorporated, rest 30 min. 930am ➡️ Add salt and mix for 3-5min until the dough is nice and smooth, rest 30 min. 10am ➡️ 1 stretch-and-fold, rest 30-45 min 10.30 am - 12.45 pm ➡️ 3 Full Coil Folds, at ~ 45 min intervals ➡️ Rest the dough until the end of bulk fermentation (the dough would have grown 1.5X since the addition of levain) 2 pm ➡️ Final shaping and into the basket ➡️ Cold retard in the fridge overnight. 💫 Day 3 8am ➡️ Preheat oven with baking steel at 250C for at least 30 min 9 am ➡️ Score and bake at 250 C for 20min with steam tray Remove steam tray at continue baking at 220 for 20 min. 9.40am Yay, we have fresh homemade bread! But no, the process doesn’t end here! Please remember to always feed your remainder starter to keep it strong and healthy so that we can use it to bake anytime! Enjoy! 😋 . . . . #Sourdough#homebaking#homemade#fyp#artisanbreadead#bake#artisanbread#explorepage#recipes#homecooking#naturalfermentation#asmr#satisfying#tutorial#bakersoftiktok #levain#shebakesourdough#lievitomadre#masamadre#sourdoughstarter#sweetstiffstarter#bakingtipsandtricks#天然酵母#天然酵母パン

𝕄𝕪 𝕋𝕣𝕦𝕖 & 𝕋𝕖𝕤𝕥𝕖𝕕 𝔹𝕒𝕤𝕚𝕔 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ℙ𝕣𝕠𝕔𝕖𝕤𝕤 ♡ If you are new to baking artisan sourdough bread, this will be the most basic process and recipe you’ll need 🙌 Please take note that the timing and duration serves as a guide and it is not absolute. It is imperative for us, as sourdough bakers, to learn to observe and feel the dough to apply the steps accurately according to the dough condition 🤓 💫 ᴜsɪɴɢ ᴛʜᴇ @brodandtaylor sᴏᴜʀᴅᴏᴜɢʜ ʜᴏᴍᴇ ᴛᴏ ɢɪᴠᴇ ᴛʜᴇ ʙᴇsᴛ ᴄᴀʀᴇ ɪ ᴄᴀɴ ғᴏʀ ᴍʏ sᴛᴀʀᴛᴇʀ 🥰 ʟɪɴᴋ ɪɴ ʙɪᴏ! 🅡🅔🅒🅘🅟🅔 (Room Temp ~25C) 280g Bread Flour 35g Wholegrain Spelt Flour 35g Dark Rye Flour 263g Water 7g Salt 70g Levain 🅜🅔🅣🅗🅞🅓 ♡ 💫 Day 1 9pm ➡️ Build levain in the ratio 1:5:5 💫 Day 2 8am (An hour before the starter peaks) ➡️ Mix flour + water, let it sit for 1h. 9am Starter has doubled/ tripled. ➡️ Add starter and mix until it is evenly incorporated, rest 30 min. 930am ➡️ Add salt and mix for 3-5min until the dough is nice and smooth, rest 30 min. 10am ➡️ 1 stretch-and-fold, rest 30-45 min 10.30 am - 12.45 pm ➡️ 3 Full Coil Folds, at ~ 45 min intervals ➡️ Rest the dough until the end of bulk fermentation (the dough would have grown 1.5X since the addition of levain) 2 pm ➡️ Final shaping and into the basket ➡️ Cold retard in the fridge overnight. 💫 Day 3 8am ➡️ Preheat oven with baking steel at 250C for at least 30 min 9 am ➡️ Score and bake at 250 C for 20min with steam tray Remove steam tray at continue baking at 220 for 20 min. 9.40am Yay, we have fresh homemade bread! But no, the process doesn’t end here! Please remember to always feed your remainder starter to keep it strong and healthy so that we can use it to bake anytime! Enjoy! 😋 . . . . #Sourdough#homebaking#homemade#fyp#artisanbreadead#bake#artisanbread#explorepage#recipes#homecooking#naturalfermentation#asmr#satisfying#tutorial#bakersoftiktok #levain#shebakesourdough#lievitomadre#masamadre#sourdoughstarter#sweetstiffstarter#bakingtipsandtricks#天然酵母#天然酵母パン

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