@sexybeast334: ๐Ÿ‘‘๐Ÿค#fypppppppppppppp #xyzcba #lipsync #fypfypfypfypfypfypfypfypfypfypfyp #slay

๐‘ณ๐’Š๐’— ๐‘ช๐’‰๐’‚๐’‘๐’Ž๐’‚๐’ ๐Ÿ’๐Ÿ’•โœŒ๏ธ
๐‘ณ๐’Š๐’— ๐‘ช๐’‰๐’‚๐’‘๐’Ž๐’‚๐’ ๐Ÿ’๐Ÿ’•โœŒ๏ธ
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Sunday 18 October 2026 21:53:04 GMT
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niamh_rosex4
๐๐ข๐š๐ฆ๐ก-๐ซ๐จ๐ฌ๐ž ๐ฑ :
Miss you sm
2026-10-19 07:52:26
1
maddiessuperprivacc
๐ฆ๐š๐๐๐ข๐ž๐ฌ๐ฉ๐ซ๐ข๐ฏ๐Ÿ’˜ :
miss you
2026-10-19 15:21:32
1
bellaaa_x12
๐›๐ž๐ฅ๐ฅ๐š๐ฆ๐š๐œ๐ฆ๐š๐ง๐ฎ๐ฌ๐Ÿ‘ธ๐Ÿฝ :
happy birthdayyyy ๐Ÿ’•
2026-10-24 09:26:38
1
jessicacandy214
๐“™๐“ฎ๐“ผ๐“ผ๐Ÿ‘ธ๐Ÿผ๐Ÿฉถ :
woahhhh! xxx
2026-10-18 22:14:21
1
.logan..r
Logan๐Ÿ”ตโšช๏ธ :
liv ๐Ÿ’ž๐Ÿ‘Œ๐Ÿป
2026-10-18 22:00:08
1
niamh_rosex4
๐๐ข๐š๐ฆ๐ก-๐ซ๐จ๐ฌ๐ž ๐ฑ :
My bsf
2026-10-19 07:52:23
1
niamh_rosex4
๐๐ข๐š๐ฆ๐ก-๐ซ๐จ๐ฌ๐ž ๐ฑ :
Fav girl
2026-10-19 07:52:31
1
maddiessuperprivacc
๐ฆ๐š๐๐๐ข๐ž๐ฌ๐ฉ๐ซ๐ข๐ฏ๐Ÿ’˜ :
beautiful
2026-10-19 15:21:36
1
wf_jacob10
wf_jacob10 :
lesbian x
2026-10-18 22:49:57
1
niamh_rosex4
๐๐ข๐š๐ฆ๐ก-๐ซ๐จ๐ฌ๐ž ๐ฑ :
๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ
2026-10-19 07:52:07
1
pennysspam081
๐Ÿ’๐๐–๐Ÿ’ :
๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜
2026-10-19 10:14:01
1
ellarustxx
๐„๐ฅ๐ฅ๐šโ™ฅ๏ธ :
๐Ÿ˜๐Ÿ˜๐Ÿ˜
2026-10-19 15:10:41
1
evs.106
๐„๐•๐’๐Ÿค :
๐Ÿ˜๐Ÿ˜๐Ÿ˜
2026-10-19 13:42:19
1
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Score and decorate a summer loaf with me๐ŸŒธ Recipe and instructions on how to make the sourdough bread below๐Ÿ’› Recipe (makes two loaves): - 750g Bread flour - 50g Wholegrain wheat flour (grahams flour) - 610g Water - 160g Sourdough starter  - 20g Sea salt (crushed) Instructions: 1๏ธโƒฃ Feed your starter. I feed my starter a 1:2:2 ratio and it peaks in around 5 hours. 2๏ธโƒฃ About an hour before your starter is ready, mix the flour and 605g water for autolyse.  3๏ธโƒฃ Once the starter has peaked, add 160g to your dough and mix well. Cover and let it rest for 30 minutes.  4๏ธโƒฃ 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๏ธโƒฃ 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๏ธโƒฃ 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๏ธโƒฃ 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๏ธโƒฃ Shape into a boule or batard and place them in bannetons. Cover and transfer to the fridge for 12-24 hours cold proof.  ๐Ÿ”ฅ 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
Score and decorate a summer loaf with me๐ŸŒธ Recipe and instructions on how to make the sourdough bread below๐Ÿ’› Recipe (makes two loaves): - 750g Bread flour - 50g Wholegrain wheat flour (grahams flour) - 610g Water - 160g Sourdough starter - 20g Sea salt (crushed) Instructions: 1๏ธโƒฃ Feed your starter. I feed my starter a 1:2:2 ratio and it peaks in around 5 hours. 2๏ธโƒฃ About an hour before your starter is ready, mix the flour and 605g water for autolyse. 3๏ธโƒฃ Once the starter has peaked, add 160g to your dough and mix well. Cover and let it rest for 30 minutes. 4๏ธโƒฃ 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๏ธโƒฃ 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๏ธโƒฃ 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๏ธโƒฃ 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๏ธโƒฃ Shape into a boule or batard and place them in bannetons. Cover and transfer to the fridge for 12-24 hours cold proof. ๐Ÿ”ฅ 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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