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@crypto.bankinterl: LinkersMap đưa thế giới tiện Ích vào đời sống thực. Kết nối khoảng cách giữa blockchain và bán lẻ hàng ngày. Với LinkersMap mang đến những công cụ thực tế, an toàn và linh hoạt trực tiếp cho các doanh nghiẹp, cửa hàng, thương nhân và người mua sắm trên toàn cầu 🌍 #InterLink #ITLG #ITL

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Tuesday 01 September 2026 08:57:33 GMT
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NOT SOUR-SOURDOUGH LOAF 🍞 *Free sourdough starter guide in my linc tree* 500g bread flour 335g water (lukewarm) 175g sourdough starter (use starter at peak) 10g honey or sugar (optional to help reduce tang) 10g salt Mix Dough: Combine all ingredients in a large bowl. Mix by hand or stand mixer until everything is well incorporated. Stretch & Fold: Perform 3 sets of stretch and folds every 20-30 minutes. Bulk Fermentation time starts when the dough is first mixed. Since there is more starter in this recipe, bulk fermentation time is going to be faster. (3–4 hours at 75–78F or 2-2.5 hours if around 80-82F) Shape & Proof: Shape into a boule or batard. Place into a floured proofing basket or bowl lined with a floured towel or paper towel. Second rise: You have two options for this, you can leave on the counter for another hour, it’s going to be harder to score if you do this. So I recommend the second option. Throw in the fridge for only 3-4 hours. Letting the dough chill will firm it up making it easier to score. You can let it sit overnight but keep in mind if you do that it will make the taste more tangy. When ready to bake: Preheat your oven to 450F, once done, let your Dutch oven preheat for a minimum of 20 mins. Lay your loaf on a sheet of parchment paper, score the loaf and then lower into the Dutch oven. With the lid on, bake in oven for 20 mins. Then remove lid and bake for another 20 mins or until desired color. Internal temp needs to be 200F to be baked through. Let cool for a minimum of 1 hour before cutting into 🔪 and enjoy! 😋 Tips for controlling the tang on your sourdough: -More starter means a faster fermentation time and less sour taste. Less starter means more sour and longer fermentation time. -Adding whole wheat or other whole grains will give your loaf a tangier taste. Which is why this recipe doesn’t call for that. -Adding honey or sugar mellows out the acidity giving a less tangy taste. -Using starter right at peak will make a less sour loaf. If you want a tangier loaf, try using past peak starter. -Overnight proofing extends the time your loaf is fermenting so if you want more tangy try to extend the cold proof in the fridge longer. Less time for less tang. -I feel like I am missing some, let me know if I did in the comments and if you prefer a more or less tangy sourdough loaf 😋 Two things to note: if you want that slow fermented sourdough chocolate muffin recipe @petalandproof has it and a ton of others to try I highly recommend! And @Chosen Foods avocado oil is choice 🤌😋
NOT SOUR-SOURDOUGH LOAF 🍞 *Free sourdough starter guide in my linc tree* 500g bread flour 335g water (lukewarm) 175g sourdough starter (use starter at peak) 10g honey or sugar (optional to help reduce tang) 10g salt Mix Dough: Combine all ingredients in a large bowl. Mix by hand or stand mixer until everything is well incorporated. Stretch & Fold: Perform 3 sets of stretch and folds every 20-30 minutes. Bulk Fermentation time starts when the dough is first mixed. Since there is more starter in this recipe, bulk fermentation time is going to be faster. (3–4 hours at 75–78F or 2-2.5 hours if around 80-82F) Shape & Proof: Shape into a boule or batard. Place into a floured proofing basket or bowl lined with a floured towel or paper towel. Second rise: You have two options for this, you can leave on the counter for another hour, it’s going to be harder to score if you do this. So I recommend the second option. Throw in the fridge for only 3-4 hours. Letting the dough chill will firm it up making it easier to score. You can let it sit overnight but keep in mind if you do that it will make the taste more tangy. When ready to bake: Preheat your oven to 450F, once done, let your Dutch oven preheat for a minimum of 20 mins. Lay your loaf on a sheet of parchment paper, score the loaf and then lower into the Dutch oven. With the lid on, bake in oven for 20 mins. Then remove lid and bake for another 20 mins or until desired color. Internal temp needs to be 200F to be baked through. Let cool for a minimum of 1 hour before cutting into 🔪 and enjoy! 😋 Tips for controlling the tang on your sourdough: -More starter means a faster fermentation time and less sour taste. Less starter means more sour and longer fermentation time. -Adding whole wheat or other whole grains will give your loaf a tangier taste. Which is why this recipe doesn’t call for that. -Adding honey or sugar mellows out the acidity giving a less tangy taste. -Using starter right at peak will make a less sour loaf. If you want a tangier loaf, try using past peak starter. -Overnight proofing extends the time your loaf is fermenting so if you want more tangy try to extend the cold proof in the fridge longer. Less time for less tang. -I feel like I am missing some, let me know if I did in the comments and if you prefer a more or less tangy sourdough loaf 😋 Two things to note: if you want that slow fermented sourdough chocolate muffin recipe @petalandproof has it and a ton of others to try I highly recommend! And @Chosen Foods avocado oil is choice 🤌😋
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دعاء فجر يوم الخميس 24/09/2026🤲 وفي فجر يوم الخميس 🤲🤲🌹🌹♥️ #دعاء_يوم_الخميس #دعاء #alrihanii #اللهم_صلي_على_نبينا_محمد #اللهم_امين_يارب_العالمين
دعاء فجر يوم الخميس 24/09/2026🤲 وفي فجر يوم الخميس 🤲🤲🌹🌹♥️ #دعاء_يوم_الخميس #دعاء #alrihanii #اللهم_صلي_على_نبينا_محمد #اللهم_امين_يارب_العالمين
Love you janu❤️❤️#foryoupage #trending #viral
Love you janu❤️❤️#foryoupage #trending #viral

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