@zaynahbear: “I can’t make it, I have to scream at 5:30”

Zaynah Bear 🇹🇹
Zaynah Bear 🇹🇹
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Region: US
Sunday 09 August 2026 23:38:36 GMT
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midorimelodi
Midori :
you cant scream in one place. people will find you. see i do this in my car while driving. they cant find a moving target
2026-08-31 15:30:50
0
booboolaosita
Two Heart :
can someone scream for me? i have no voice because allergies 😭
2026-08-10 01:42:44
43
adasiah_marie
Adasiah Marie :
There’s one in Philly
2026-08-10 14:46:17
2
tyykwan_deaux
tyykwan_deaux :
Me calling the boys immediately
2026-08-10 11:25:58
3
kelliamirah
Kelli Amirah 💖 :
When’s the next one?
2026-08-10 01:29:19
2
yours_truly_heidi
Heidi writes🎀 :
sign me up rn😭😭
2026-08-09 23:44:06
29
elevatesalesja
Elevate Sales Agency :
This looks like fun but this would get me arrested in my neighborhood 🥺
2026-08-10 05:52:13
5
ms.niqui247
Niqui :
Y’all nervous systems bout to be regulated af
2026-08-10 02:43:14
4
sailorbubblez
sailorbubblez :
Wait a minute the howl was kind of in harmony 😎
2026-08-09 23:47:48
19
withoutthes19
withoutthes19 :
How do I sign up????
2026-08-10 23:28:26
1
mermaidokvatx88
Living Mermaid :
Are you Houston??
2026-08-10 01:56:18
0
youngbabycabbage
youngbabycabbage :
i love that you’re just ripped, and doing this with ur spare time lol 💪🏽
2026-08-10 01:59:40
2
sincerely_andrealee
sincerely_andrealee :
I need this now
2026-08-10 00:53:56
6
zannyban_
Zan :
The video makes it look 10x crazier 😂😂😂 I promise you guys it was such a release!!
2026-08-10 02:37:32
2
armyvet2501
Airborne :
could always run 🏃‍♂️to the screaming club lol
2026-08-11 19:56:11
1
d.sides317
D.Sides317 :
2026-08-10 01:43:50
4
lesliem45
leslie :
Please do this in Seattle 🙏
2026-08-11 00:34:50
1
insipidworries
Joynme💗 :
i wanna do this tooo
2026-08-10 01:40:12
1
monace_thequeen
monace 🏳️‍🌈🇮🇸 :
actually learning how to properly scream is a great thing
2026-08-09 23:44:59
1
deefarm921
Dee :
Lol
2026-08-14 11:49:01
0
antoinettemerchan
antoinettemerchan :
Not gonna lie this is a great idea. I really love this.
2026-08-13 01:31:07
0
To see more videos from user @zaynahbear, please go to the Tikwm homepage.

Other Videos

🌸Sourdough Bread with Whole Wheat Flour and chia Seeds🌾 Today I’m baking in the Bread Oven from @overmont.castiron. It’s very stylish and easy to use. Its excellent steam retention helps achieve a beautiful rise, an airy crumb, and a perfectly crisp crust😍 Bread flour – 370 g Whole wheat flour – 150 g Salt – 15 g Chia seeds – 20 g Olive oil – 2 tbsp Water – 415 ml Sourdough starter – 120 g ❗️Choose flour with a high protein content—ideally 13 g or more per 100 g of flour. Mix the bread flour, whole wheat flour, chia seeds, and salt. Add the water and sourdough starter, and stir to combine. Add the olive oil and gently fold it into the dough. Cover the bowl with a damp towel or plastic wrap. ❗️There’s no need to knead the dough. At this stage, it will be very sticky. Let the dough rest at room temperature for 1.5 hours. Then lift each edge of the dough and fold it toward the center (as shown in the video)—repeat this 3 times, every 30 minutes. This helps develop the gluten and makes the bread airy. Then gently lift the dough, let it stretch a bit, and place it back in the bowl—repeat this 3 times as well, every 30 minutes. After the last fold, wait 30 minutes, then place the dough onto a floured surface and gently stretch it. Pull one edge of the dough toward the center, then the opposite edge, and roll the whole structure into a tight log. Place the dough seam-side up into a well-floured proofing basket or bowl, seal the edges, cover with a cotton towel, and place it in the fridge for 10–16 hours. Preheat the oven with a cast-iron Dutch oven and its lid to 260°C (500°F). Place the bread onto parchment paper. I use a mixture of rice flour and food coloring to dust the bread. Create your desired pattern on the dough. Transfer the bread into the Dutch oven, cover with the lid, and bake for 5-7 minutes. Remove the bread and deepen the cuts. Cover with the lid again and bake for another 25 minutes. Then lower the temperature to 200°C (400°F), remove the lid, and bake until it reaches your desired level of browning (20–30 minutes). If the edges of the bread start to burn, cover the loaf with foil. Allow the bread to cool completely before slicing ❤️
🌸Sourdough Bread with Whole Wheat Flour and chia Seeds🌾 Today I’m baking in the Bread Oven from @overmont.castiron. It’s very stylish and easy to use. Its excellent steam retention helps achieve a beautiful rise, an airy crumb, and a perfectly crisp crust😍 Bread flour – 370 g Whole wheat flour – 150 g Salt – 15 g Chia seeds – 20 g Olive oil – 2 tbsp Water – 415 ml Sourdough starter – 120 g ❗️Choose flour with a high protein content—ideally 13 g or more per 100 g of flour. Mix the bread flour, whole wheat flour, chia seeds, and salt. Add the water and sourdough starter, and stir to combine. Add the olive oil and gently fold it into the dough. Cover the bowl with a damp towel or plastic wrap. ❗️There’s no need to knead the dough. At this stage, it will be very sticky. Let the dough rest at room temperature for 1.5 hours. Then lift each edge of the dough and fold it toward the center (as shown in the video)—repeat this 3 times, every 30 minutes. This helps develop the gluten and makes the bread airy. Then gently lift the dough, let it stretch a bit, and place it back in the bowl—repeat this 3 times as well, every 30 minutes. After the last fold, wait 30 minutes, then place the dough onto a floured surface and gently stretch it. Pull one edge of the dough toward the center, then the opposite edge, and roll the whole structure into a tight log. Place the dough seam-side up into a well-floured proofing basket or bowl, seal the edges, cover with a cotton towel, and place it in the fridge for 10–16 hours. Preheat the oven with a cast-iron Dutch oven and its lid to 260°C (500°F). Place the bread onto parchment paper. I use a mixture of rice flour and food coloring to dust the bread. Create your desired pattern on the dough. Transfer the bread into the Dutch oven, cover with the lid, and bake for 5-7 minutes. Remove the bread and deepen the cuts. Cover with the lid again and bake for another 25 minutes. Then lower the temperature to 200°C (400°F), remove the lid, and bake until it reaches your desired level of browning (20–30 minutes). If the edges of the bread start to burn, cover the loaf with foil. Allow the bread to cool completely before slicing ❤️

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