Jola
@watafizyka.bsky.social
they/them🏳️🌈 30↑｜a.k.a Wata on X｜PhD(physics) in Tokyo,JP｜🗣：🇵🇱🇬🇧🇯🇵｜
youtu.be/4EAv2s8jZgo?...
Ale elegancja…!🥹💕💞
Ale elegancja…!🥹💕💞
Kaśka Sochacka - Szum
YouTube video by Kaśka Sochacka
youtu.be
January 8, 2026 at 4:27 PM
youtu.be/4EAv2s8jZgo?...
Ale elegancja…!🥹💕💞
Ale elegancja…!🥹💕💞
Here’s the żurek I made last November.
At the time, I used Japanese sausages as a substitute for kiełbasa.
If anyone knows where I can get kiełbasa in Japan, I’d love to hear about it…!! I really miss it~😭
At the time, I used Japanese sausages as a substitute for kiełbasa.
If anyone knows where I can get kiełbasa in Japan, I’d love to hear about it…!! I really miss it~😭
January 8, 2026 at 3:58 PM
Here’s the żurek I made last November.
At the time, I used Japanese sausages as a substitute for kiełbasa.
If anyone knows where I can get kiełbasa in Japan, I’d love to hear about it…!! I really miss it~😭
At the time, I used Japanese sausages as a substitute for kiełbasa.
If anyone knows where I can get kiełbasa in Japan, I’d love to hear about it…!! I really miss it~😭
Zakwas na żur – Day 1
The mixture of flour and water has separated into distinct layers.
No bubbles were observed after restirring.
The fine surface bubbles are likely attributed to the release of dissolved gases due to ambient temperature changes rather than fermentation.
The mixture of flour and water has separated into distinct layers.
No bubbles were observed after restirring.
The fine surface bubbles are likely attributed to the release of dissolved gases due to ambient temperature changes rather than fermentation.
January 8, 2026 at 3:44 PM
Zakwas na żur – Day 1
The mixture of flour and water has separated into distinct layers.
No bubbles were observed after restirring.
The fine surface bubbles are likely attributed to the release of dissolved gases due to ambient temperature changes rather than fermentation.
The mixture of flour and water has separated into distinct layers.
No bubbles were observed after restirring.
The fine surface bubbles are likely attributed to the release of dissolved gases due to ambient temperature changes rather than fermentation.
I made my own zakwas żytni (a sourdough starter) for żurek soup yesterday~❤️
Homemade really is the best!🥰
📝
• 7 tbsp wholemeal rye flour
• 2¼ cups water
• 4 bay leaves
• 4 garlic cloves
• 7 allspice berries
• 1 tsp dried marjoram
Homemade really is the best!🥰
📝
• 7 tbsp wholemeal rye flour
• 2¼ cups water
• 4 bay leaves
• 4 garlic cloves
• 7 allspice berries
• 1 tsp dried marjoram
January 8, 2026 at 3:12 PM
I made my own zakwas żytni (a sourdough starter) for żurek soup yesterday~❤️
Homemade really is the best!🥰
📝
• 7 tbsp wholemeal rye flour
• 2¼ cups water
• 4 bay leaves
• 4 garlic cloves
• 7 allspice berries
• 1 tsp dried marjoram
Homemade really is the best!🥰
📝
• 7 tbsp wholemeal rye flour
• 2¼ cups water
• 4 bay leaves
• 4 garlic cloves
• 7 allspice berries
• 1 tsp dried marjoram
