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This person finally came back!!!!
After 10 days of losing contact, I can’t imagine what he is looks like now😂
I can’t express in words how much I miss you💖, but anyway I can’t wait for our journey afterwards🍻
Bikini👙/ @namiya_studio_
#mood #lgbtq🌈 #lesbian #memory #love #about #life #say #something #mine #true #australia #story #photography #photoshop#photooftheday #foryourpage #heart #thanks #love #bff #fyp
Happy Birthday My BFF Akiko Suyanan thanks for trusting me to share almost everything with me.. and also thanks for always being there to listen to my stupid stories.. we’ve been through a lot and still going through 🤣🤣 I believe that you will have everything you desire.. I realized that you are such a kind hearted woman and that will bring you all the happiness.. anyway ปีนี้ขอให้ คิดดี พูดดี ทำดี we both😆😆 มีความสุขมากๆๆๆๆๆๆๆๆ..รักแกรรรรน้าาา 🎁🎂🎂🎁
鬢角那ㄧ絲白髮是怎麼染都會頑固的存在，那就謝謝你與我為伴。昨天上班前藍天白雲，收工時暴雨淋了一身，像極了更年期。（喂）
Grey hair is as stubborn as my character. The weather is like my character too, suddenly turn into stormy heavy rain from shinny beautiful sky with few hours time.
(Actually me turn into a devil mode with few second, no need few hours to transform🤷🏻♀️)
Anyway, thanks for having me, Go Shop❤️
Hair and makeup Sumi VieVie
Style Alex Gun
#mandychen #陳諭
For business inquiries please e-mail: Goresh127@gmail.com (not taking collab requests at this time)
https://twitter.com/Goreshx
Check out the Dokkan & Legends podcast with episodes available on Spotify here: https://t.co/nQyIzqzaHD?amp=1
Huge shoutout to Kamogawa for creating the thumbnail for this video. His Twitter can be found here: https://twitter.com/Kamogawa_YT
Huge thanks to Kuwa for creating the side art
Sora's Twitter: https://twitter.com/SoraSSB
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
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#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
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23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
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Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
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Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
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Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
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Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
Hari ni macam tergerak hati nak buat vlog + asmr video, sharing pasal my own daily routine as online seller / small businee owner. Mungkin setiap orang punya routine lain-lain. Even me, ada je benda yang aku tak buat everyday dalam video ni.
Anyway, thanks for watching. Harap korang sudi like, subscribe and tekan loceng untuk notifikasi.
Shot On iPhone XS.
