@lill4rdedits: Best Kpop mv ever released #aespa #kpop #kpopedit ib: sangreses High quality edit, aespa Armageddon edit

myrinae

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Region: DE

Saturday 24 October 2026 19:56:41 GMT

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No Watermark .mp4 (1.49MB) No Watermark(HD) .mp4 (1.79MB) Watermark .mp4 (1.49MB) Music .mp3

Comments

† ᥫ᭡.𓂃𝐚𝐲𝐚𝐡’𝐬 𝐟𝐚𝐯 🩵 † :

Armageddon lowkey my fav album

2026-10-24 19:58:17

79

camii❄️ :

ning ning?

2026-10-25 14:14:23

16

જ⁀➴ ♡𝙳𝙰𝚁𝙲𝚈.xxજ⁀➴ ♡ :

Peakkk

2026-10-24 19:59:12

0

ིྀ𝐎𝐬𝐞𝐥𝐢✞ :

Love thissss

2026-10-24 19:58:47

1

b.uzunovv_ :

PEAKNESS

2026-10-24 19:58:18

9

A :

PEAKK

2026-10-24 20:01:09

3

lezmilemon :

I LOVED THEIR LOOKS IN THIS MV

2026-10-24 20:00:35

4

444 :

the best aespa editor

2026-10-25 05:29:20

3

VOIDSAV. :

LOVE THIS SMMM

2026-10-25 10:54:09

0

𝓗 𝜗𝜚 :

how it feels watching myrinae

2026-10-24 20:07:50

3

aeyxr :

I love how you’re edit Audios are mostly nostalgic omfggg

2026-10-24 20:09:30

2

𝕟atas ˙.୧ . mega͜͡n ୨୧ :

ATEE

2026-10-24 19:59:08

1

🎬⋮ 𝗍ɦ𝗋𝖾αᑯ𓍂 :

2026-10-24 20:00:07

1

Ice :

The peak MV ✨

2026-10-24 23:20:40

0

† ᥫ᭡.𓂃𝐚𝐲𝐚𝐡’𝐬 𝐟𝐚𝐯 🩵 † :

I LOVE THIS SO MUCH

2026-10-24 19:57:55

1

† ᥫ᭡.𓂃𝐚𝐲𝐚𝐡’𝐬 𝐟𝐚𝐯 🩵 † :

YESSS BEST MV

2026-10-24 19:58:46

2

† ᥫ᭡.𓂃𝐚𝐲𝐚𝐡’𝐬 𝐟𝐚𝐯 🩵 † :

PEAKKKKKK

2026-10-24 19:58:25

3

ིྀ𝐎𝐬𝐞𝐥𝐢✞ :

Ateeee

2026-10-24 19:58:44

1

† ᥫ᭡.𓂃𝐚𝐲𝐚𝐡’𝐬 𝐟𝐚𝐯 🩵 † :

OMG

2026-10-24 19:58:04

1

mia jean :

This is so 2024 may edit

2026-10-25 13:30:28

1

𝘈𝘳𝘮𝘪𝘵𝘢 :

WOW

2026-10-25 11:54:51

0

tuietanan :

OMG U SO TALENTEDDD

2026-10-25 14:02:15

0

aforeveryng :

ЭТО ИДЕАЛЬНООО

2026-10-25 15:20:19

0

𝓥𝓲𝓿𝓲 💗 :

SO TALENTED 🤩

2026-10-26 18:21:47

0

𝓥 🌺 :

SO TALENTIERT

2026-10-26 12:11:22

0

To see more videos from user @lill4rdedits, please go to the Tikwm homepage.

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How To Catch Wild Sourdough Yeast At Home No yeast packet. No store. Just flour, water, and about a week of patience. Here's the full method, step by step: 🫙 WHAT YOU NEED Whole wheat or rye flour to start, all-purpose or bread flour for later feedings, non-chlorinated water (let tap water sit out overnight if it's heavily treated), and a clean jar. 📅 DAY 1 Mix 60g whole wheat or rye flour with 60g lukewarm water in your jar. Stir until no dry flour is left. Cover loosely, a lid resting on top or a cloth with a rubber band, so it can still breathe. Set it somewhere warm, 70 to 78°F. 📅 DAYS 2-3 You might see a few bubbles and catch a slightly funky smell. That's normal. Every day, pour off about half, then feed what's left 60g flour plus 60g water. 📅 DAYS 4-6 The smell turns pleasant and tangy, almost like sour beer. It should rise and fall between feedings. Switch to all-purpose or bread flour now. If your kitchen runs warm, feed it twice a day. 📅 DAY 7+ It's ready when it doubles in size within 4 to 8 hours of a feeding, covered in bubbles, and smelling clean and tangy. The float test: drop a spoonful in a glass of water. If it floats, it's alive and ready to bake. Cold kitchen? Some starters take 10 to 14 days. Keep feeding, don't panic. ⚠️ THE DAY 3 STALL If it bubbles up early then suddenly goes flat, don't toss it. That's not death, that's the good bacteria pushing out the bad. Keep feeding on schedule and it comes back. Sourdough is just one of dozens of forgotten survival foods that kept our ancestors fed when the store wasn't an option. The full list is in The Lost SuperFoods. 🔗 Link in bio americanlostsurvival.com #sourdough #homesteading #survivalfood #sourdoughstarter #breadfromscratch #selfreliance #preparedness #homesteader #prepping #DidYouKnow

How To Catch Wild Sourdough Yeast At Home No yeast packet. No store. Just flour, water, and about a week of patience. Here's the full method, step by step: 🫙 WHAT YOU NEED Whole wheat or rye flour to start, all-purpose or bread flour for later feedings, non-chlorinated water (let tap water sit out overnight if it's heavily treated), and a clean jar. 📅 DAY 1 Mix 60g whole wheat or rye flour with 60g lukewarm water in your jar. Stir until no dry flour is left. Cover loosely, a lid resting on top or a cloth with a rubber band, so it can still breathe. Set it somewhere warm, 70 to 78°F. 📅 DAYS 2-3 You might see a few bubbles and catch a slightly funky smell. That's normal. Every day, pour off about half, then feed what's left 60g flour plus 60g water. 📅 DAYS 4-6 The smell turns pleasant and tangy, almost like sour beer. It should rise and fall between feedings. Switch to all-purpose or bread flour now. If your kitchen runs warm, feed it twice a day. 📅 DAY 7+ It's ready when it doubles in size within 4 to 8 hours of a feeding, covered in bubbles, and smelling clean and tangy. The float test: drop a spoonful in a glass of water. If it floats, it's alive and ready to bake. Cold kitchen? Some starters take 10 to 14 days. Keep feeding, don't panic. ⚠️ THE DAY 3 STALL If it bubbles up early then suddenly goes flat, don't toss it. That's not death, that's the good bacteria pushing out the bad. Keep feeding on schedule and it comes back. Sourdough is just one of dozens of forgotten survival foods that kept our ancestors fed when the store wasn't an option. The full list is in The Lost SuperFoods. 🔗 Link in bio americanlostsurvival.com #sourdough #homesteading #survivalfood #sourdoughstarter #breadfromscratch #selfreliance #preparedness #homesteader #prepping #DidYouKnow

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