@ssqrd.co: You can’t outdo the doers.

SSQRD | Fashion•Tech•Culture

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Region: US

Monday 10 August 2026 15:52:30 GMT

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Comments

Tina :

i efing hate how many brands are israeli

2026-08-10 17:30:22

20373

Habibah Perez :

I knew it was giving Benjamin netenyahu

2026-08-10 17:59:42

4104

Lulu :

“I can make it better “ is crazy work

2026-08-10 18:41:35

13262

Hear to Yap 🎧📚 :

oooh do you have alternatives to Anthropologie & Free People?

2026-08-11 02:25:06

0

yaa :

I love Kilentar!!!!

2026-08-10 21:44:18

2

Uzhieka :

Those wooden purses always reminded me of wooden purses my uncle made for me during festival season in my village in Nigeria. I knew I wasn’t tripping.

2026-08-10 18:04:44

1735

biggbandze :

The price point and the quality can’t even compete!!!

2026-08-11 02:21:41

1

rosemaryblossoms :

Kilentar is truly 1 of 1 — thank you highlighting!

2026-08-10 16:58:16

54

zflavour_ :

Omg thank you! Thank you!

2026-08-11 02:18:34

0

MMing :

It’s literally polyester

2026-08-10 17:48:00

557

Bayoon 🤍 :

My god they never stop…

2026-08-10 16:28:33

6653

biahenryy :

Im happy for African designers getting their recognition

2026-08-10 18:59:38

184

re_eg :

I would love to work with you guys 👀💕

2026-08-11 02:19:13

0

outerscapebabe :

Doing the lords work with this one

2026-08-10 16:18:07

1631

Mimi Moments :

Mind you the quality is NOT THERE

2026-08-10 17:44:27

844

ƙּׂᩘɪƙꮻֹ᪲͝¹⁷.✦ :

THIS IS WHAT I'VE BEEN SAYING

2026-08-10 15:57:27

1258

tintin :

These people are consistent at what they do...

2026-08-10 23:26:03

146

Destini :

Oh wowww

2026-08-11 01:08:54

0

Natasha Nuwahereza :

This is really needed because why can’t they use their own stuff

2026-08-10 17:35:53

2305

Injector.yana RN :

Are you purposely ignoring the fact that the creator of this brand is west Asian??

2026-08-10 23:11:14

7

Vivi Valentine 🐆❤️‍🔥 :

what is even worse is that the owners dad created bratz. it’s all a punch to the gut.

2026-08-10 20:44:10

615

Mouna.schrute :

Free Palestine 🇵🇸

2026-08-10 18:56:49

93

Nyasha :

No wonder I love it 😭😭😭😭😭😭😭it’s my people’s shittttttttrttt

2026-08-10 23:39:57

5

To see more videos from user @ssqrd.co, please go to the Tikwm homepage.

Other Videos

4 Secrets to Increasing the Sourness of Your Sourdough (Do the opposite if you would like to decrease the sour flavor.) Share this post if you find the following sourdough tips helpful! 1. Your bread will get a more sour taste if you don’t feed your starter for a few weeks in the refrigerator. Your starter will develop some hooch, which is the clear liquid that forms on the top of your refrigerated starter after 3-7 days if it has not been fed. The hooch will add sour flavor to the starter, if stirred in, and thus to your bread. As the pH level continues to fall, the hooch will go from clear, to yellow, then grey and finally darker grey or black (it’s fine to use so long as no white spots are growing on it). 2. Less starter in a recipe takes longer to bulk ferment, so you will get a more sour taste. For example, if your recipe calls for 100g of starter, you could use only 50g of starter for a more sour taste. This will also increase your bulk ferment time, so you could go to bed and shape your dough in the morning. For a less sour taste, use 150g of starter, but keep in mind that this will speed up your bulk ferment time. 3. Only feed your starter every couple of days for a more sour taste. If you want a less sour taste (some kids prefer a less sour bread), feed your starter frequently (even daily) and you will get a less sour bread. The bonus with this is you will have a lot of discard, which I use for homemade pizzas! It’s very handy for kids’ dinners when you really didn’t plan anything! 4. Cold Retard (proofing your dough in the refrigerator) also increases sourness. The longer you leave the dough in the refrigerator, the more sour the flavor. Plan your cold retard for anywhere from 12 - 72 hours. What’s great about this technique is that if you mistimed your baking and need to go to bed, no problem! Just put the dough in the fridge and let it hang out longer for more sourness! SHARE this post if you found this information valuable! #SourdoughLiving #IncreasingSourness #SourdoughFlavor #creatorsearchinsights #sourdoughtips

4 Secrets to Increasing the Sourness of Your Sourdough (Do the opposite if you would like to decrease the sour flavor.) Share this post if you find the following sourdough tips helpful! 1. Your bread will get a more sour taste if you don’t feed your starter for a few weeks in the refrigerator. Your starter will develop some hooch, which is the clear liquid that forms on the top of your refrigerated starter after 3-7 days if it has not been fed. The hooch will add sour flavor to the starter, if stirred in, and thus to your bread. As the pH level continues to fall, the hooch will go from clear, to yellow, then grey and finally darker grey or black (it’s fine to use so long as no white spots are growing on it). 2. Less starter in a recipe takes longer to bulk ferment, so you will get a more sour taste. For example, if your recipe calls for 100g of starter, you could use only 50g of starter for a more sour taste. This will also increase your bulk ferment time, so you could go to bed and shape your dough in the morning. For a less sour taste, use 150g of starter, but keep in mind that this will speed up your bulk ferment time. 3. Only feed your starter every couple of days for a more sour taste. If you want a less sour taste (some kids prefer a less sour bread), feed your starter frequently (even daily) and you will get a less sour bread. The bonus with this is you will have a lot of discard, which I use for homemade pizzas! It’s very handy for kids’ dinners when you really didn’t plan anything! 4. Cold Retard (proofing your dough in the refrigerator) also increases sourness. The longer you leave the dough in the refrigerator, the more sour the flavor. Plan your cold retard for anywhere from 12 - 72 hours. What’s great about this technique is that if you mistimed your baking and need to go to bed, no problem! Just put the dough in the fridge and let it hang out longer for more sourness! SHARE this post if you found this information valuable! #SourdoughLiving #IncreasingSourness #SourdoughFlavor #creatorsearchinsights #sourdoughtips

Hôm giờ bỏ bê gym lunnn

Hôm giờ bỏ bê gym lunnn

Caught #foryoupage

Caught #foryoupage

maju terus kabinet layangan #viral #fyp #clipper

maju terus kabinet layangan #viral #fyp #clipper

so ready for S2C2 🔥 #FragPunk #PunkPartner #FragPunkPreview #FragPunkUpdate #FragPunkS2

so ready for S2C2 🔥 #FragPunk #PunkPartner #FragPunkPreview #FragPunkUpdate #FragPunkS2

@lititina_

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