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@trip4misa: Wusstest du, dass sich mitten in Thüringen eine der seltensten Schauhöhlen der Welt befindet? 🪨 Die Barbarossahöhle im Kyffhäuser ist eine von weltweit nur zwei Schauhöhlen mit Anhydritgestein. - Die Höhle wurde 1865 zufällig von Bergleuten entdeckt - Im Inneren herrschen ganzjährig etwa 9 °C - In der Höhle gibt es mehrere kristallklare, blaugrün schimmernde Seen - Die berühmten „Gipslappen“ an der Decke wachsen nur etwa 3–5 cm in 100 Jahren - Und natürlich rankt sich alles um die Sage vom schlafenden Kaiser Barbarossa. Welchen Stempel sollen wir als Nächstes holen? 👇🏼 #barbarossahöhle #kyffhäuser #thüringen #thüringenentdecken #touringen_stempel

Michelle & Sascha | 🌿🌲🥾
Michelle & Sascha | 🌿🌲🥾
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Region: DE
Thursday 17 September 2026 18:14:04 GMT
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fashionphotos
📷 Photography 📷 Happy 🎉😁🤫 :
Mega sympathisch 😀 tolles Video 👍
2026-09-17 22:23:37
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winchester__1860
marco :
Drei Stempel bekommt ihr alleine im Wildkatzendorf Hütscheroda Wir waren vorgestern in der Höhle und am Denkmal!
2026-09-17 18:46:15
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Homemade bread recipe without beating (simple cooking scenario) Cathedrals 500 g wheat flour (approx. 3 and 1/2 cups) 10 g of dried organic yeast (1 sachet) 1 sugar 1 shallow teaspoon of salt 350 ml of warm water 2s olive oil or oil Lighting mode In a large bowl place warm water, sugar and yeast. Mix lightly and let stand for 5-10 minutes until foam forms. Add olive oil and salt. Mix. Add all the flour and mix with a spoon until a moist, sticky dough forms. No need to. Cover the bowl with cloth or plastic and let it rest for 1 hour or until doubled in size. After growing, stir the dough lightly just to remove excess air. Place the dough in a greased form or lined with parchment paper. Cover and let rest for another 30 minutes. Preheat the oven to 200°C for 10 minutes. Bake for 35 to 40 minutes or until the bread is golden brown. Let it cool down a little before cutting
Homemade bread recipe without beating (simple cooking scenario) Cathedrals 500 g wheat flour (approx. 3 and 1/2 cups) 10 g of dried organic yeast (1 sachet) 1 sugar 1 shallow teaspoon of salt 350 ml of warm water 2s olive oil or oil Lighting mode In a large bowl place warm water, sugar and yeast. Mix lightly and let stand for 5-10 minutes until foam forms. Add olive oil and salt. Mix. Add all the flour and mix with a spoon until a moist, sticky dough forms. No need to. Cover the bowl with cloth or plastic and let it rest for 1 hour or until doubled in size. After growing, stir the dough lightly just to remove excess air. Place the dough in a greased form or lined with parchment paper. Cover and let rest for another 30 minutes. Preheat the oven to 200°C for 10 minutes. Bake for 35 to 40 minutes or until the bread is golden brown. Let it cool down a little before cutting
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