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☝️ АЛЛОХ БОМОСТ ☝️
☝️ АЛЛОХ БОМОСТ ☝️
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Region: TJ
Tuesday 30 June 2026 14:03:45 GMT
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ashkigharib1
Ashki💧Gharib✈️ :
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2026-07-01 03:10:39
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Vẽ tranh 🥰 #vẽtranh #nghethuat #khaidinh #xuhuong
Vẽ tranh 🥰 #vẽtranh #nghethuat #khaidinh #xuhuong
EU INDO NO GÁS REVIVER MEU SQUAD, JÁ SABENDO QUE VOU SER ABATIDO #Freefire #freefirebrasil #memespratropa #freefirememe #meme
EU INDO NO GÁS REVIVER MEU SQUAD, JÁ SABENDO QUE VOU SER ABATIDO #Freefire #freefirebrasil #memespratropa #freefirememe #meme
#rek #rek #rek #длямонтожа #хромакейдлявидео
#rek #rek #rek #длямонтожа #хромакейдлявидео
#football #eagles #nfl #mixed #mommy
#football #eagles #nfl #mixed #mommy
Do you see people on your sourdough feed taking the temperature of their bread? Here’s why: The temperature can act as one of multiple clues that alert you to ideal fermentation time! Warmer dough will be done with its bulk ferment faster than cooler dough so when you are tracking the temp of your dough throughout the process you can have a ballpark guess to when it will be ready to shape. There are helpful charts online that will show you what percentage of a rise you’re aiming for and about how long you can expect it to take on its way there based on the temp! The dough will continue rising after it’s shaped and in the fridge for the cold ferment so moving from bulk ferment to cold ferment at the best time for your dough’s temperature will keep you from ending up with an over proofed steering wheel for a loaf 🫶🏻 Keep in mind this is not an EXACT measurement of when your dough will be done, you need to be watching for other signs that it’s time to move to the next stage like a smooth shiny top of your dough with bubbles forming under the top, easily pulling away from the sides, jiggly and fluffy when you wiggle it, and not sticky when you touch it or heavy feeling when you move it. Together all of these clues can help you nail your bulk fermentation timing 🤌🏻 #sourdoughfyp #sourdoughhacks #bulkfermentation
Do you see people on your sourdough feed taking the temperature of their bread? Here’s why: The temperature can act as one of multiple clues that alert you to ideal fermentation time! Warmer dough will be done with its bulk ferment faster than cooler dough so when you are tracking the temp of your dough throughout the process you can have a ballpark guess to when it will be ready to shape. There are helpful charts online that will show you what percentage of a rise you’re aiming for and about how long you can expect it to take on its way there based on the temp! The dough will continue rising after it’s shaped and in the fridge for the cold ferment so moving from bulk ferment to cold ferment at the best time for your dough’s temperature will keep you from ending up with an over proofed steering wheel for a loaf 🫶🏻 Keep in mind this is not an EXACT measurement of when your dough will be done, you need to be watching for other signs that it’s time to move to the next stage like a smooth shiny top of your dough with bubbles forming under the top, easily pulling away from the sides, jiggly and fluffy when you wiggle it, and not sticky when you touch it or heavy feeling when you move it. Together all of these clues can help you nail your bulk fermentation timing 🤌🏻 #sourdoughfyp #sourdoughhacks #bulkfermentation


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