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Saturday 04 July 2026 23:07:03 GMT

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prettybeezyyy :

hii tho daughter

2026-07-22 01:37:59

0

Jas._. :

🫶🏽🫶🏽

2026-07-09 16:48:11

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prettyfaceolivia😘 :

keyariiii 😍

2026-07-05 04:52:20

1

d e l i l a h :

keyariii😘😍

2026-07-06 01:40:56

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yunghottie3 :

Bestie🖤

2026-07-04 23:18:22

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𝑱𝒖𝒍𝒊 :

Okay baby😍😍😍

2026-07-04 23:39:05

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🦓🦓🦓 :

😍😍

2026-07-07 22:53:51

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P R I N C E S S🦇💕 :

bestieee

2026-07-05 00:37:52

1

secret :

nfs?

2026-07-15 04:02:17

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Jj2xd 🦍🦍🦍 :

❤️❤️

2026-07-05 00:06:46

1

￴￴￴ ￴ ￴ ￴￴ ￴ ￴ ￴ ￴ ￴ ￴￴ ￴ ￴ :

😻😻😻😻

2026-07-05 01:43:51

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😉 :

🥰

2026-07-05 00:31:44

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BYE ✌🏾 :

😘😘😘

2026-07-05 01:38:34

1

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#quangcao #duoctaitro #thoitrangnu

#quangcao #duoctaitro #thoitrangnu

✨Easy Sourdough for Beginners✨ FOR THE DOUGH: - 500g of unbleached bread flour - 350g water (room temp.) - 100g active sourdough starter - 10g salt FOR THE DOUGH (if you don’t have a digital scale): - 4 cups of unbleached bread flour - 1½ cups water - ⅓ cup active sourdough starter - 1¾ teaspoons salt 📌STEP 1: MIX THE DOUGH In a large mixing bowl, combine your starter, water, flour and salt. Mix until a shaggy dough forms. Cover the dough with plastic wrap or a damp kitchen towel and let rest for 1 hour. 📌STEP 2: STRETCH & FOLDS You will do 4 sets of stretch & folds 30 minutes apart. Make sure to cover your dough in between each set of stretch & folds. 📌STEP 3: BULK FERMENTATION Cover the bowl with plastic wrap or a towel and let it rise at room temperature. Mine took 6 hours to bulk ferment. *Please refer to the bulk fermentation chart by the Sourdough Journey 📌STEP 4: SHAPE THE DOUGH After bulk fermentation, lightly flour your work surface and turn the dough out. Gently shape it into a round or oval loaf. Transfer to a banneton or pasta colander (seam side up). Cover tightly. 📌STEP 5: COLD PROOF Put your dough in the refrigerator for 12-48 hours (I let mine cold proof for 24 hours but you can bake when you’re ready!). 📌STEP 6: PREHEAT THE OVEN & DUTCH OVEN Preheat your oven to 450°F with your empty Dutch oven inside for about 45 minutes. 📌STEP 7: SCORE & BAKE Remove your dough from the refrigerator and place on parchment paper. Score your dough. Remove the hot Dutch oven from the oven, place your dough inside and put your lid on. 📌STEP 8: BAKE Bake at 450 degrees for 30 minutes with your lid on. Then, remove the lid and bake for an additional 15 minutes, until the crust is golden brown. 📌STEP 9: COOL Once baked, immediately remove the bread from your Dutch oven and place it somewhere to cool. Let it cool completely before slicing (at least 1 hour but if you can wait 2 hours - that’s best!). If you have any questions, please let me know - I’m more than happy to help! #sourdough #sourdoughbread #sourdoughstarter #sourdoughtok #sourdoughforbeginners #sourdoughbaking #sourdoughrecipe #homebaking

✨Easy Sourdough for Beginners✨ FOR THE DOUGH: - 500g of unbleached bread flour - 350g water (room temp.) - 100g active sourdough starter - 10g salt FOR THE DOUGH (if you don’t have a digital scale): - 4 cups of unbleached bread flour - 1½ cups water - ⅓ cup active sourdough starter - 1¾ teaspoons salt 📌STEP 1: MIX THE DOUGH In a large mixing bowl, combine your starter, water, flour and salt. Mix until a shaggy dough forms. Cover the dough with plastic wrap or a damp kitchen towel and let rest for 1 hour. 📌STEP 2: STRETCH & FOLDS You will do 4 sets of stretch & folds 30 minutes apart. Make sure to cover your dough in between each set of stretch & folds. 📌STEP 3: BULK FERMENTATION Cover the bowl with plastic wrap or a towel and let it rise at room temperature. Mine took 6 hours to bulk ferment. *Please refer to the bulk fermentation chart by the Sourdough Journey 📌STEP 4: SHAPE THE DOUGH After bulk fermentation, lightly flour your work surface and turn the dough out. Gently shape it into a round or oval loaf. Transfer to a banneton or pasta colander (seam side up). Cover tightly. 📌STEP 5: COLD PROOF Put your dough in the refrigerator for 12-48 hours (I let mine cold proof for 24 hours but you can bake when you’re ready!). 📌STEP 6: PREHEAT THE OVEN & DUTCH OVEN Preheat your oven to 450°F with your empty Dutch oven inside for about 45 minutes. 📌STEP 7: SCORE & BAKE Remove your dough from the refrigerator and place on parchment paper. Score your dough. Remove the hot Dutch oven from the oven, place your dough inside and put your lid on. 📌STEP 8: BAKE Bake at 450 degrees for 30 minutes with your lid on. Then, remove the lid and bake for an additional 15 minutes, until the crust is golden brown. 📌STEP 9: COOL Once baked, immediately remove the bread from your Dutch oven and place it somewhere to cool. Let it cool completely before slicing (at least 1 hour but if you can wait 2 hours - that’s best!). If you have any questions, please let me know - I’m more than happy to help! #sourdough #sourdoughbread #sourdoughstarter #sourdoughtok #sourdoughforbeginners #sourdoughbaking #sourdoughrecipe #homebaking

The Biggest Takeaways From Week 1 of #Fantasyfootball #fantasyfootballadvice #nfl #football #fyp

The Biggest Takeaways From Week 1 of #Fantasyfootball #fantasyfootballadvice #nfl #football #fyp

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