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@poltergeista: hayloft - mother mother #edit #песня #шизопостинг #щп #mothermother #hayloft #recommendations #репост #fup

ᴘᴏʟᴛᴇʀɢᴇɪsᴛ
ᴘᴏʟᴛᴇʀɢᴇɪsᴛ
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Region: US
Tuesday 25 August 2026 08:27:17 GMT
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Comments

mimimi_yra
mimim(!)@ :
не daddy, а baby😝
2026-08-25 14:47:23
9
murmarika
морфуля :
там baby, а не daddy
2026-08-25 12:41:54
8
almond_360
🎉🌟Almond!!!🌟🎉 Peromis wife :
MOTHER MOTHER MENTIONED WHICH TECHNICALLY MEANS THE GRIEF CHAPTER ALBUM MENTIONED
2026-08-25 12:28:49
3
sleep_deprived_idiot2
յׁׅɑׁׅ֮ᨮ꫶ׁׅ֮ :
And suddenly I’m in middle school again
2026-08-25 13:40:50
0
triple_rin
echoes of Providence with Aura :
I haven't heard this in a long minute
2026-08-25 12:07:51
2
oneflorian
𝕺𝖓𝖊 :
🔥🔥🔥
2026-08-25 17:17:17
1
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The BEST sourdough protein croissant loaf 🥐🍞✨ Soft, buttery, fluffy, and made with simple real-food ingredients + a little extra protein from Greek yogurt and egg whites. No seed oils, no refined sugar, no weird additives 🤌 Sourdough Protein Croissant Loaf Ingredients • 300 g flour • 120 g plain Greek yogurt • 90 g egg whites • 100 g sourdough discard • 20–40 g filtered water • 85 g grass-fed butter, softened • 7 g sea salt Directions 1. Mix sourdough discard, Greek yogurt, egg whites, and 20 g water. 2. Add flour + salt and mix into a dough. Add a little more water only if needed. 3. Knead for 6–8 minutes, then rest covered for 30 minutes. 4. Roll into a rectangle, spread with 1/3 of the butter, and fold into thirds. 5. Repeat the roll + butter + fold process 2 more times with the remaining butter. 6. Cover and let ferment at room temperature for about 4–6 hours, until puffier. 7. Shape into a loaf and place in a parchment-lined loaf pan. 8. Let rise another 2–4 hours, until noticeably puffy. 9. Bake at 375°F for 35–45 minutes until golden and baked through. 10. Let cool for at least 20–30 minutes before slicing. SO good warm or toasted with grass-fed butter 🧈🥐 Save this one for your next sourdough bake 🤍
The BEST sourdough protein croissant loaf 🥐🍞✨ Soft, buttery, fluffy, and made with simple real-food ingredients + a little extra protein from Greek yogurt and egg whites. No seed oils, no refined sugar, no weird additives 🤌 Sourdough Protein Croissant Loaf Ingredients • 300 g flour • 120 g plain Greek yogurt • 90 g egg whites • 100 g sourdough discard • 20–40 g filtered water • 85 g grass-fed butter, softened • 7 g sea salt Directions 1. Mix sourdough discard, Greek yogurt, egg whites, and 20 g water. 2. Add flour + salt and mix into a dough. Add a little more water only if needed. 3. Knead for 6–8 minutes, then rest covered for 30 minutes. 4. Roll into a rectangle, spread with 1/3 of the butter, and fold into thirds. 5. Repeat the roll + butter + fold process 2 more times with the remaining butter. 6. Cover and let ferment at room temperature for about 4–6 hours, until puffier. 7. Shape into a loaf and place in a parchment-lined loaf pan. 8. Let rise another 2–4 hours, until noticeably puffy. 9. Bake at 375°F for 35–45 minutes until golden and baked through. 10. Let cool for at least 20–30 minutes before slicing. SO good warm or toasted with grass-fed butter 🧈🥐 Save this one for your next sourdough bake 🤍

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