@skyrwandaa: theben 😭😭😭

SKY RWANDA

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Tuesday 20 October 2026 07:32:06 GMT

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Umutoni Bertille :

urumuhanga ufite ubwenge bw'Imana muri wowe courage brother 🤝🤝🙏🙏🙏🙏

2026-10-20 09:10:34

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Queen Scovia official :

ndagukunda kibondo cyu Rwanda 🇷🇼🫂❣️❤️💓💪🐯👑💐

2026-10-20 08:36:46

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queen 👑 easy :

nkunda ko uba witurije pe

2026-10-20 07:58:57

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RUZINDANA :

Birenze urugero kubona abagabo birirwa basebanya iyaba batavugagamo Abana buriya iyumuntu akugereranyije nabicanyi abayakwica nawe

2026-10-20 09:10:34

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Umug sdr :

mukundira ko ativanga mu matiku

2026-10-20 09:06:29

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Baikoko66 :

💝💝💝

2026-10-20 07:36:57

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never give up :

🥰🥰🥰

2026-10-20 07:35:57

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Pray your Salah in nature and reflect on the vast beautiful creation of Allah SWT. It awakens your heart, mind, and soul to the perfection of his creation and that’s just the dunya, imagine Jannah Subhan Allah. أدِّ صلاتك في أحضان الطبيعة، وتأمل في عظمة خلق الله سبحانه وتعالى وجماله. فهذا يُوقظ قلبك وعقلك وروحك على كمال خلقه، وهذه مجرد الدنيا، تخيَّل الجنة، سبحان الله #Salah #Islam #Nature #SubhanAllah

Pray your Salah in nature and reflect on the vast beautiful creation of Allah SWT. It awakens your heart, mind, and soul to the perfection of his creation and that’s just the dunya, imagine Jannah Subhan Allah. أدِّ صلاتك في أحضان الطبيعة، وتأمل في عظمة خلق الله سبحانه وتعالى وجماله. فهذا يُوقظ قلبك وعقلك وروحك على كمال خلقه، وهذه مجرد الدنيا، تخيَّل الجنة، سبحان الله #Salah #Islam #Nature #SubhanAllah

Muốn sống hiền cũng hông được nữa à 😪#vietnam #viral #baby #haihuoc #ai #cute

Muốn sống hiền cũng hông được nữa à 😪#vietnam #viral #baby #haihuoc #ai #cute

Aawey dadkii ila midka ahaa? 😪

Aawey dadkii ila midka ahaa? 😪

Best Sourdough Bread Recipe for Beginners 📌 STEP 1: FEED YOUR STARTER Wait until it peaks. *I feed my starter the night before with a 1:5:5 feeding ratio - 12g of starter - 60g of flour - 60g of water FOR THE DOUGH: If you don’t like whole wheat flour, you can use 500g (4 cups) of unbleached bread flour - 100g active sourdough starter (about ½ cup) - 350g warm water (about 1 ½ cups) - 450g unbleached bread flour (about 3 ½ cups) - 50g whole wheat flour (about ½ cup) - 10g salt (about 1 ½ tsp) 📌STEP 2: MIX THE DOUGH In a large mixing bowl, combine your active sourdough starter and water - whisk until foamy. Add flour and salt. Mix until a shaggy dough forms. 📌STEP 3: SLAP & FOLDS Immediately after mixing your dough, transfer it to your work surface. Perform 3-5 minutes of slap & folds. Return dough back to the bowl. 📌STEP 4: DOUGH REST Cover the dough with plastic wrap or a damp kitchen towel and let rest for 1 hour. 📌STEP 5: STRETCH & FOLDS You will do 3 sets of stretch & folds 30 minutes apart. Make sure to cover your dough in between each set of stretch & folds. 📌STEP 6: BULK FERMENTATION Cover the bowl with plastic wrap or a towel and let it rise at room temperature. Mine took 6 hours to bulk ferment but timing will vary depending on your environment. *Please Note: your bulk fermentation time starts when you mix your dough in this recipe. 📌STEP 7: PRE-SHAPE & SHAPE THE DOUGH After bulk fermentation, turn the dough out onto your work surface. Gently shape it into your desired bread shape. Cover and lets rest for 30 minutes. Do your final shaping. Transfer dough to a banneton or proofing basket (seam side up). Cover tightly. 📌STEP 8: COLD PROOF Put your dough in the refrigerator for 12-48 hours (I let mine cold proof for 24 hours but you can bake when you’re ready!). 📌STEP 9: PREHEAT THE OVEN & DUTCH OVEN Preheat your oven to 450°F with your empty Dutch oven inside for about 45 minutes. 📌STEP 10: SCORE & BAKE Remove your dough from the refrigerator and place on parchment paper. Score your dough. Remove the hot Dutch oven from the oven, place your dough inside and put your lid on. 📌STEP 11: BAKE Bake at 450 degrees for 30 minutes with your lid on. Then, remove the lid and bake for an additional 12-15 minutes, until the crust is golden brown. 📌STEP 12: COOL Once baked, immediately remove the bread from your Dutch oven and place it somewhere to cool. Let it cool completely before slicing (at least 1 hour but if you can wait 2 hours - that’s best!). Thank you so much to all of the talented sourdough bakers and creators for the amazing tips! @Jesha @Basil & Bloom | Sourdough @prindle.sourdough @Muscle Momma Sourdough The Sourdough Journey If you have any questions, please don’t hesitate to reach out. I’m always here to support you! #sourdough #sourdoughbread #sourdoughstarter #sourdoughbaking #sourdoughforbeginners

Best Sourdough Bread Recipe for Beginners 📌 STEP 1: FEED YOUR STARTER Wait until it peaks. *I feed my starter the night before with a 1:5:5 feeding ratio - 12g of starter - 60g of flour - 60g of water FOR THE DOUGH: If you don’t like whole wheat flour, you can use 500g (4 cups) of unbleached bread flour - 100g active sourdough starter (about ½ cup) - 350g warm water (about 1 ½ cups) - 450g unbleached bread flour (about 3 ½ cups) - 50g whole wheat flour (about ½ cup) - 10g salt (about 1 ½ tsp) 📌STEP 2: MIX THE DOUGH In a large mixing bowl, combine your active sourdough starter and water - whisk until foamy. Add flour and salt. Mix until a shaggy dough forms. 📌STEP 3: SLAP & FOLDS Immediately after mixing your dough, transfer it to your work surface. Perform 3-5 minutes of slap & folds. Return dough back to the bowl. 📌STEP 4: DOUGH REST Cover the dough with plastic wrap or a damp kitchen towel and let rest for 1 hour. 📌STEP 5: STRETCH & FOLDS You will do 3 sets of stretch & folds 30 minutes apart. Make sure to cover your dough in between each set of stretch & folds. 📌STEP 6: BULK FERMENTATION Cover the bowl with plastic wrap or a towel and let it rise at room temperature. Mine took 6 hours to bulk ferment but timing will vary depending on your environment. *Please Note: your bulk fermentation time starts when you mix your dough in this recipe. 📌STEP 7: PRE-SHAPE & SHAPE THE DOUGH After bulk fermentation, turn the dough out onto your work surface. Gently shape it into your desired bread shape. Cover and lets rest for 30 minutes. Do your final shaping. Transfer dough to a banneton or proofing basket (seam side up). Cover tightly. 📌STEP 8: COLD PROOF Put your dough in the refrigerator for 12-48 hours (I let mine cold proof for 24 hours but you can bake when you’re ready!). 📌STEP 9: PREHEAT THE OVEN & DUTCH OVEN Preheat your oven to 450°F with your empty Dutch oven inside for about 45 minutes. 📌STEP 10: SCORE & BAKE Remove your dough from the refrigerator and place on parchment paper. Score your dough. Remove the hot Dutch oven from the oven, place your dough inside and put your lid on. 📌STEP 11: BAKE Bake at 450 degrees for 30 minutes with your lid on. Then, remove the lid and bake for an additional 12-15 minutes, until the crust is golden brown. 📌STEP 12: COOL Once baked, immediately remove the bread from your Dutch oven and place it somewhere to cool. Let it cool completely before slicing (at least 1 hour but if you can wait 2 hours - that’s best!). Thank you so much to all of the talented sourdough bakers and creators for the amazing tips! @Jesha @Basil & Bloom | Sourdough @prindle.sourdough @Muscle Momma Sourdough The Sourdough Journey If you have any questions, please don’t hesitate to reach out. I’m always here to support you! #sourdough #sourdoughbread #sourdoughstarter #sourdoughbaking #sourdoughforbeginners

Hoa xinh #bé_mèo29

Hoa xinh #bé_mèo29

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