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@chef_team.scorpion_sec0: Like et abo vous

LA | kay.2014
LA | kay.2014
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Region: FR
Tuesday 30 June 2026 16:34:43 GMT
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Comments

kellya889
Kellya :
T’es trop beau
2026-06-30 21:45:19
1
theo376_
Theo404 :
add moi
2026-06-30 16:55:18
0
spirou.le.fou
🇨🇵spider 🇨🇵 :
clean frr 👍👍
2026-07-01 05:06:13
0
user2768004214395
116042 :
lindo🥰🥰🥰🥰
2026-07-01 06:14:46
0
sharper2707
Sharper2707 :
Stark
2026-07-01 03:58:01
0
lovisa30circus
Lovisa30circus :
2026-06-30 22:23:30
0
julianvdsis
Julian Vdsis privat :
Tuff Grüße aus Deutschland
2026-06-30 22:43:55
0
agfdanmarksmesterrasmus
engang odense altid odense :
😊😊
2026-07-01 05:56:25
0
feri35823
Feri :
🥰🥰🥰
2026-07-01 05:28:34
0
loading_silvio5.1
Loading_Silvio5.1💤 :
💪💪
2026-07-01 05:56:32
0
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Sourdough bread Ingredients * 145 g active starter (about ½ cup) * 420 g flour (about 3⅓ cups) * 263 g water (about 1 cup + 1 tbsp) * 1 tsp salt Instructions 1. In a bowl, mix water, starter, and flour. Cover and rest for 40 minutes. 2. Add salt, mix it in, then do a coil fold immediately. Cover for 30 minutes, then do another coil fold (2 coil folds in total) until the dough resists folding. 3. Cover and let it rise for about 4 hours, or until doubled. 4. Flour your surface, place the dough gently. Fold from the sides, turn and fold again, then keep turning the dough between your hands until it has surface tension. 5. Place in a floured banneton, close the seam, cover, and refrigerate overnight. 6. The next day, score your bread and bake in a preheated oven at the highest temperature for 10 minutes with steam. Reduce the temperature to 380°F (190°C) and finish baking without steam. #breadtokcreatorsearchinsightsincentive #sourdough #sourdoughforbeginners #sourdoughbread #sourdoughtok
Sourdough bread Ingredients * 145 g active starter (about ½ cup) * 420 g flour (about 3⅓ cups) * 263 g water (about 1 cup + 1 tbsp) * 1 tsp salt Instructions 1. In a bowl, mix water, starter, and flour. Cover and rest for 40 minutes. 2. Add salt, mix it in, then do a coil fold immediately. Cover for 30 minutes, then do another coil fold (2 coil folds in total) until the dough resists folding. 3. Cover and let it rise for about 4 hours, or until doubled. 4. Flour your surface, place the dough gently. Fold from the sides, turn and fold again, then keep turning the dough between your hands until it has surface tension. 5. Place in a floured banneton, close the seam, cover, and refrigerate overnight. 6. The next day, score your bread and bake in a preheated oven at the highest temperature for 10 minutes with steam. Reduce the temperature to 380°F (190°C) and finish baking without steam. #breadtokcreatorsearchinsightsincentive #sourdough #sourdoughforbeginners #sourdoughbread #sourdoughtok
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