@imannabix: Super lieve britse korthaar kittens zoeken een nieuw huisje, heb je interesse stuur even een prive berichtje! 🐈‍⬛🫶🏽. #britsekorthaar #britishshorthair #fyp

imannabix
imannabix
Open In TikTok:
Region: NL
Sunday 19 July 2026 19:45:18 GMT
75760
3847
44
1168

Music

Download

Comments

sbh8485
Loll🐈‍⬛ :
How much ?
2026-07-22 09:49:30
0
sylvesterhx
SylvesterHx :
gewoon een tip neem er 2 en ze geven veel haar af🤣
2026-07-20 20:11:14
10
dnabdr
🦋 :
Infoo
2026-07-19 19:58:16
0
winalomme06
🦈🦈🫧Team Sharks🫧🦈🦈 :
van welke regio ben u aub?
2026-07-20 09:01:56
1
mertinho8
Mertinho :
Gratis?
2026-07-20 12:21:56
0
laviniakocze_
KEVIN❤️ :
2026-07-22 08:47:06
0
lxbnaa.a
..... :
For sale ??
2026-07-20 20:09:10
0
a406moto
Vicken April Avakian :
🥰🥰🥰
2026-07-22 01:51:27
0
lat031
L….. :
Info🙌🏻
2026-07-19 19:54:36
0
bibisha12345_
bibisha12345_ :
2026-07-21 14:26:06
0
katja_502
𝐊𝐚𝐭𝐣𝐚 :
Ik ben geïnteresseerd hoe duur zijn ze
2026-07-20 18:12:47
0
lichellescholing
Lichelle Scholing :
Welke regio?
2026-07-20 23:40:20
0
giovannirijkaard___
Giovanni Rijkaard :
Prijs ?
2026-07-21 13:02:16
0
jessecusters
Jesse Custers :
Ik heb interesse
2026-07-21 11:14:46
0
amal.chico1
amal :
zo schattig
2026-07-20 19:50:40
0
sharonaveroushka
Veroushka💕 :
dm
2026-07-20 21:37:16
0
mohammadaboammasc
mohammadaboammasc :
مهتم
2026-07-21 04:35:12
0
kayonoim
kayonoim :
ik zou graag een kitten willen overnemen.
2026-07-20 16:56:02
0
rookieracingteam
Rookie Racing Team :
DM!
2026-07-20 16:27:53
0
sofiesmets0
Sofie Smets :
Beide ouders aanwezig ? Stamboom ? Ouders getest ???
2026-07-21 19:49:30
0
fleur.vanpaemele
Fleur Van Paemele :
Geïnteresseerd
2026-07-22 09:21:15
0
maysas.speenkoord
maysa's Speenkoord/Luierboeket :
welke regio
2026-07-20 16:40:51
0
user4159954886810
Tizi :
🥰🥰🥰
2026-07-20 17:36:51
0
fredo93133
fredo.🦂 :
2026-07-21 08:01:46
0
To see more videos from user @imannabix, please go to the Tikwm homepage.

Other Videos

I have an itch… specifically for a pumpkin shaped sourdough loaf 🍞🍂 You can find the recipe for my pumpkin spice sourdough loaf down below or in the link in my bio 🤎 Pumpkin spice sourdough Ingredients:  	⁃	100g active sourdough starter 	⁃	250g water 	⁃	7g vanilla extract  	⁃	200g pumpkin puree 	⁃	75g dark brown sugar 	⁃	500g bread flour  	⁃	10g salt 	⁃	5g pumpkin spice Instructions: In a large bowl, combine the active sourdough starter and water. Mix until most of the starter has dissolved. Add the vanilla extract, pumpkin purée, and dark brown sugar. Mix until well combined. Add the bread flour, salt, and pumpkin spice. Using your hands, mix until a shaggy dough forms, making sure there are no dry pockets of flour. Cover and let the dough rest for 1 hour. After the hour is up, perform 4 sets of stretch and folds, spacing each set 30 minutes apart. Once you’ve completed all 4 sets, cover the dough and let it bulk ferment at room temperature for a few hours. Your dough is ready when it has nearly doubled in size, the surface no longer sticks to your finger when gently pressed, and the edges release easily from the bowl. Cover and refrigerate overnight for the cold proof. The next morning, preheat your Dutch oven to 450°F for at least 30 minutes. While the Dutch oven preheats, soak your butcher’s twine in olive oil for 5 minutes. Shape your dough, tie the twine around it to create the pumpkin shape, and score as desired. Bake covered at 450°F for 30 minutes. Remove the lid, reduce the oven temperature to 425°F, and bake for an additional 10–15 minutes, or until the loaf is deep golden brown. Allow the bread to cool for at least 1 hour before removing the twine, slicing, and enjoying! #pumpkinseason #sourdough #fallaesthetic #fallvibes #autumn
I have an itch… specifically for a pumpkin shaped sourdough loaf 🍞🍂 You can find the recipe for my pumpkin spice sourdough loaf down below or in the link in my bio 🤎 Pumpkin spice sourdough Ingredients: ⁃ 100g active sourdough starter ⁃ 250g water ⁃ 7g vanilla extract ⁃ 200g pumpkin puree ⁃ 75g dark brown sugar ⁃ 500g bread flour ⁃ 10g salt ⁃ 5g pumpkin spice Instructions: In a large bowl, combine the active sourdough starter and water. Mix until most of the starter has dissolved. Add the vanilla extract, pumpkin purée, and dark brown sugar. Mix until well combined. Add the bread flour, salt, and pumpkin spice. Using your hands, mix until a shaggy dough forms, making sure there are no dry pockets of flour. Cover and let the dough rest for 1 hour. After the hour is up, perform 4 sets of stretch and folds, spacing each set 30 minutes apart. Once you’ve completed all 4 sets, cover the dough and let it bulk ferment at room temperature for a few hours. Your dough is ready when it has nearly doubled in size, the surface no longer sticks to your finger when gently pressed, and the edges release easily from the bowl. Cover and refrigerate overnight for the cold proof. The next morning, preheat your Dutch oven to 450°F for at least 30 minutes. While the Dutch oven preheats, soak your butcher’s twine in olive oil for 5 minutes. Shape your dough, tie the twine around it to create the pumpkin shape, and score as desired. Bake covered at 450°F for 30 minutes. Remove the lid, reduce the oven temperature to 425°F, and bake for an additional 10–15 minutes, or until the loaf is deep golden brown. Allow the bread to cool for at least 1 hour before removing the twine, slicing, and enjoying! #pumpkinseason #sourdough #fallaesthetic #fallvibes #autumn

About