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@sexybeast334: ๐๐ค#fypppppppppppppp #xyzcba #lipsync #fypfypfypfypfypfypfypfypfypfypfyp #slay
๐ณ๐๐ ๐ช๐๐๐๐๐๐ ๐๐โ๏ธ
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Region: GB
Sunday 18 October 2026 21:53:04 GMT
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Comments
๐๐ข๐๐ฆ๐ก-๐ซ๐จ๐ฌ๐ ๐ฑ :
Miss you sm
2026-10-19 07:52:26
1
๐ฆ๐๐๐๐ข๐๐ฌ๐ฉ๐ซ๐ข๐ฏ๐ :
miss you
2026-10-19 15:21:32
1
๐๐๐ฅ๐ฅ๐๐ฆ๐๐๐ฆ๐๐ง๐ฎ๐ฌ๐ธ๐ฝ :
happy birthdayyyy ๐
2026-10-24 09:26:38
1
๐๐ฎ๐ผ๐ผ๐ธ๐ผ๐ฉถ :
woahhhh! xxx
2026-10-18 22:14:21
1
Logan๐ตโช๏ธ :
liv ๐๐๐ป
2026-10-18 22:00:08
1
๐๐ข๐๐ฆ๐ก-๐ซ๐จ๐ฌ๐ ๐ฑ :
My bsf
2026-10-19 07:52:23
1
๐๐ข๐๐ฆ๐ก-๐ซ๐จ๐ฌ๐ ๐ฑ :
Fav girl
2026-10-19 07:52:31
1
๐ฆ๐๐๐๐ข๐๐ฌ๐ฉ๐ซ๐ข๐ฏ๐ :
beautiful
2026-10-19 15:21:36
1
wf_jacob10 :
lesbian x
2026-10-18 22:49:57
1
๐๐ข๐๐ฆ๐ก-๐ซ๐จ๐ฌ๐ ๐ฑ :
๐ฅ๐ฅ๐ฅ๐ฅ
2026-10-19 07:52:07
1
๐๐๐๐ :
๐๐๐๐
2026-10-19 10:14:01
1
๐๐ฅ๐ฅ๐โฅ๏ธ :
๐๐๐
2026-10-19 15:10:41
1
๐๐๐๐ค :
๐๐๐
2026-10-19 13:42:19
1
To see more videos from user @sexybeast334, please go to the Tikwm homepage.
Other Videos
Score and decorate a summer loaf with me๐ธ Recipe and instructions on how to make the sourdough bread below๐ Recipe (makes two loaves): - 750g Bread flour - 50g Wholegrain wheat flour (grahams flour) - 610g Water - 160g Sourdough starter - 20g Sea salt (crushed) Instructions: 1๏ธโฃ Feed your starter. I feed my starter a 1:2:2 ratio and it peaks in around 5 hours. 2๏ธโฃ About an hour before your starter is ready, mix the flour and 605g water for autolyse. 3๏ธโฃ Once the starter has peaked, add 160g to your dough and mix well. Cover and let it rest for 30 minutes. 4๏ธโฃ Add the salt and ~5g of water. Give it a gentle mix until the salt is incorporated. I also perform a couple of stretch and folds. 5๏ธโฃ During the next 2 hours, perform 4 sets of coil folds, 30 minutes apart. Handle the dough gently during the final fold to avoid degassing the dough. 6๏ธโฃ Let the dough rise at room temperature until it has grown 70-100% from its initial size (50-70% if your room temp is very warm). 7๏ธโฃ Cut the dough into two pieces and shape each into a round ball. Try to create some tension on top of the dough. Cover and let them rest for 15 minutes. 8๏ธโฃ Shape into a boule or batard and place them in bannetons. Cover and transfer to the fridge for 12-24 hours cold proof. ๐ฅ Preheat your dutch oven at 250ยฐC for 45-60 minutes. Bake for 20 min at 250ยฐC with the lid on, followed by 20 min at 220ยฐC lid off. Enjoy! #sourdough #sourdoughbread #surdeig #surdeigsbrรธd #sourdoughscoring
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