1. Home
  2. Detail

@laine1980000: Project Lee Dance Academy getting of To A 🔥🔥🔥😱😱😱start. Let’s Gooo. @HOWL_lee@tatter @lusher.lee #sowon #Project Lee Dance Academy 🖤🖤🖤🖤🖤🖤

Lainney Lee💙💙
Lainney Lee💙💙
Open In TikTok:
Region: US
Thursday 17 April 2025 23:50:00 GMT
380
21
0
0

Music

Download

No Watermark .mp4 (1.84MB) No Watermark(HD) .mp4 (2.52MB) Watermark .mp4 (1.93MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @laine1980000, please go to the Tikwm homepage.

Other Videos

i CANT believe this VIRAL product is NOW at WHOLE FOODS 😱 #wholefoods #wholefoodsfinds #newproduct #keto #fyp
i CANT believe this VIRAL product is NOW at WHOLE FOODS 😱 #wholefoods #wholefoodsfinds #newproduct #keto #fyp
ke ke amadeer sthe amerika peris jaben😁⚡ #foryou #trending #vairalvideo #fyppppppppppppppppppppppp #raisanalfi @TikTok Bangladesh
ke ke amadeer sthe amerika peris jaben😁⚡ #foryou #trending #vairalvideo #fyppppppppppppppppppppppp #raisanalfi @TikTok Bangladesh
um i'm not okay... #kyoka #쿄카 #ojogang #wswf #swf3
um i'm not okay... #kyoka #쿄카 #ojogang #wswf #swf3
#مروي_الشمالية #♥️♥️
#مروي_الشمالية #♥️♥️
If your starter rises too fast one day and too slow the next, it’s not the flour or water — it’s your ratio. The moment you change how much fresh flour and water your culture gets, you change everything — speed, acidity, and strength. Here’s what happens 👇 🥄 1 : 1 : 1 — Fast & Short Cycle • Equal parts starter, flour, and water. • A high share of active culture means microbes multiply fast. • Rises quickly (4–6 h), peaks early, and collapses soon after. ✅ Great when your kitchen is cool or you’re baking the same day. ⚠️ But if it overruns the peak, it turns sour and weak fast. 🫙 1 : 3 : 3 — Slow & Stable Cycle • Less inoculation = slower fermentation. • Builds balance, mild acidity, and holds peak for longer (8–10 h+). ✅ Perfect for warmer kitchens, overnight builds, or when you want predictable timing. So why change ratios? Because temperature, timing, and rhythm change every day — and your ratio is how you control fermentation, not chase it. Use smaller ratios (1:1:1) when you need speed. Use higher ratios (1:3:3 or more) when you want strength and stability. That’s how you stop guessing and start building consistency — one feed at a time. 🌾 🫙 Save this for your next feed — it’ll remind you that rhythm always beats rush. Or drop “RATIO2” if you want my guide on how to time your feeds perfectly. #sourdough #starter #sourdoughstarter #levain #fermentation
If your starter rises too fast one day and too slow the next, it’s not the flour or water — it’s your ratio. The moment you change how much fresh flour and water your culture gets, you change everything — speed, acidity, and strength. Here’s what happens 👇 🥄 1 : 1 : 1 — Fast & Short Cycle • Equal parts starter, flour, and water. • A high share of active culture means microbes multiply fast. • Rises quickly (4–6 h), peaks early, and collapses soon after. ✅ Great when your kitchen is cool or you’re baking the same day. ⚠️ But if it overruns the peak, it turns sour and weak fast. 🫙 1 : 3 : 3 — Slow & Stable Cycle • Less inoculation = slower fermentation. • Builds balance, mild acidity, and holds peak for longer (8–10 h+). ✅ Perfect for warmer kitchens, overnight builds, or when you want predictable timing. So why change ratios? Because temperature, timing, and rhythm change every day — and your ratio is how you control fermentation, not chase it. Use smaller ratios (1:1:1) when you need speed. Use higher ratios (1:3:3 or more) when you want strength and stability. That’s how you stop guessing and start building consistency — one feed at a time. 🌾 🫙 Save this for your next feed — it’ll remind you that rhythm always beats rush. Or drop “RATIO2” if you want my guide on how to time your feeds perfectly. #sourdough #starter #sourdoughstarter #levain #fermentation


About

Legal