@the_balconygarden: Get this Snake Plant (Sansevieria Laurentii) with pups coming up at only KES. 700 Comes in a black planter and free white decorative pebbles to brighten up your space. while purifying your air, day and night. Free delivery along Waiyaki Way and Nairobi CBD. #TheBalconyGarden #PlantParent #PlantsforSale #nairobikitokers #fyp

The Balcony Garden
The Balcony Garden
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Region: KE
Wednesday 15 October 2025 15:54:20 GMT
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the.fitness.foundry
Queen Chan :
location?
2025-11-09 13:03:26
1
purienbeauty
purienbeauty :
they are a reward from universe 😉
2025-10-29 08:13:31
1
purienbeauty
purienbeauty :
my exact reaction when I notice new sprouts 😂😂😂
2025-10-25 18:09:27
1
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This is truly my favorite foolproof recipe that I make at least once or twice a week since I feed my sourdough quite regularly☺️ It's an overnight recipe, so it's perfect for having fresh bread in the morning or for lunch! It’s not a sourdough loaf, I just use the discard sourdough for flavor, to improve texture for a more tender crumb, and to avoid waste! And thank you to Mr Durose for my grain mill, one of my favorite Christmas presents🥰 I’ve linked it in my linktree under “tools used” , link is in my bio And yes, even though we have a tiny kitchen and apartment, I prioritize all my kitchen gadgets over everything else, so I do give up some of my clothes and shoe space for things like a grain mill and kitchen aid😂it’s my profession and passion after all! Also yes, that is Lola barking at the end, wanting a lil piece of sandwich as always😅 Here's the recipe! -  330 grams of bread flour with at least 12% protein content (or 300 grams of bread flour plus 30 grams of rye, whole wheat, etc) -  240 grams water -  80 grams of sourdough discard (can be whatever sourdough you use, even a stiff sourdough-just add more water the higher the flour content the sourdough is) *or if you don't have sourdough, you can substitute with 40 grams of water mixed with 40 grams of flour and a pinch of yeast, leave to rise till doubled/ tripled and has lots of gas bubbles on surface - called a preferment/poolish - 4 grams of fresh yeast(or 1 gram of active dry, just follow instructions on packet to activate) -  7 grams of salt Put all ingredients in a mixing bowl and mix on medium/ high till it detaches from the bowl and a nice gluten develops, where when you spread the dough apart, you can see through without tearing, called the window pan effect. Give a fold to form into a ball, then leave somewhere warm for 2 hours till or till doubles. On a floured surface , shape dough, then place in a banneton, cover, and place in fridge for 12-18 hours. Preheat oven with Dutch oven inside to 260c/500 f for one hour. Flip bread over on parchment, score the top, then place in Dutch oven with lid and bake for 15 minutes, then remove lid and bake for an additional 15-20 minutes or until nice and golden browned on top and bottom! P.S. My Linktree link in my bio has everything linked like the tools that I used in this video, my outfits, similar vintage mixing bowls, plates, my bracelet, my oven, & more! Link is in my bio  And as always, I highly recommend using a scale when measuring as it ensures a more consistent bake, less dishes to wash, and overall is just a more accurate way of baking! Scales are a very cheap investment that's 1000 times worth it in all your baking quests! If you're looking for one, I have linked one in my linktree in my tools! *Please don't repost full recipes. DM to collaborate or share with credit + permission. All my videos are shot and edited by me☺️ #Recipe #kitchen #paris #chef #bread
This is truly my favorite foolproof recipe that I make at least once or twice a week since I feed my sourdough quite regularly☺️ It's an overnight recipe, so it's perfect for having fresh bread in the morning or for lunch! It’s not a sourdough loaf, I just use the discard sourdough for flavor, to improve texture for a more tender crumb, and to avoid waste! And thank you to Mr Durose for my grain mill, one of my favorite Christmas presents🥰 I’ve linked it in my linktree under “tools used” , link is in my bio And yes, even though we have a tiny kitchen and apartment, I prioritize all my kitchen gadgets over everything else, so I do give up some of my clothes and shoe space for things like a grain mill and kitchen aid😂it’s my profession and passion after all! Also yes, that is Lola barking at the end, wanting a lil piece of sandwich as always😅 Here's the recipe! - 330 grams of bread flour with at least 12% protein content (or 300 grams of bread flour plus 30 grams of rye, whole wheat, etc) - 240 grams water - 80 grams of sourdough discard (can be whatever sourdough you use, even a stiff sourdough-just add more water the higher the flour content the sourdough is) *or if you don't have sourdough, you can substitute with 40 grams of water mixed with 40 grams of flour and a pinch of yeast, leave to rise till doubled/ tripled and has lots of gas bubbles on surface - called a preferment/poolish - 4 grams of fresh yeast(or 1 gram of active dry, just follow instructions on packet to activate) - 7 grams of salt Put all ingredients in a mixing bowl and mix on medium/ high till it detaches from the bowl and a nice gluten develops, where when you spread the dough apart, you can see through without tearing, called the window pan effect. Give a fold to form into a ball, then leave somewhere warm for 2 hours till or till doubles. On a floured surface , shape dough, then place in a banneton, cover, and place in fridge for 12-18 hours. Preheat oven with Dutch oven inside to 260c/500 f for one hour. Flip bread over on parchment, score the top, then place in Dutch oven with lid and bake for 15 minutes, then remove lid and bake for an additional 15-20 minutes or until nice and golden browned on top and bottom! P.S. My Linktree link in my bio has everything linked like the tools that I used in this video, my outfits, similar vintage mixing bowls, plates, my bracelet, my oven, & more! Link is in my bio And as always, I highly recommend using a scale when measuring as it ensures a more consistent bake, less dishes to wash, and overall is just a more accurate way of baking! Scales are a very cheap investment that's 1000 times worth it in all your baking quests! If you're looking for one, I have linked one in my linktree in my tools! *Please don't repost full recipes. DM to collaborate or share with credit + permission. All my videos are shot and edited by me☺️ #Recipe #kitchen #paris #chef #bread

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