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Telegram profile photo for Cheftayebeh

Channel

Cheftayebeh

@cheftayebeh

On this record: Growth · Engagement · What this channel posts · Posts · Cite this entry

13,131subscribers

-8 since we began measuring on 5 August 2026

Risers and fallers across the register · movement among entries of 10,000–31,623.

Register entry

Telegram ID-1001008812969
TypeChannel
Username@cheftayebeh
Descriptionکارگاه آشپزسازی
CreatedBetween 1 September 2015 and 31 December 2015— estimated from Telegram’s id allocation, not measured. How this range is calculated.
First recorded6 August 2026
Last confirmed live25 August 2026
Measurements held15
Confirmed unchanged2 times, most recently 25 August 2026
On Telegramt.me/cheftayebeh

Growth

13,12613,13913,132.55 August 2026 — 13,139 subscribers6 August 2026 — 13,139 subscribers6 August 2026 — 13,136 subscribers7 August 2026 — 13,135 subscribers8 August 2026 — 13,132 subscribers11 August 2026 — 13,134 subscribers12 August 2026 — 13,133 subscribers13 August 2026 — 13,134 subscribers17 August 2026 — 13,135 subscribers18 August 2026 — 13,131 subscribers19 August 2026 — 13,130 subscribers20 August 2026 — 13,129 subscribers21 August 2026 — 13,128 subscribers22 August 2026 — 13,126 subscribers24 August 2026 — 13,131 subscribers13,1315 August 202624 August 2026
15 measurements spanning 19 days, net -8. Dots are measurements; the straight line between them is drawn to join them, not to claim we know the path taken in between — snapshots are recorded only when a count changes, so gaps mean “no change observed”, never “interpolated”. The vertical axis spans 13,124–13,141 and does not start at zero.
Measurement log — every subscribers count we have recorded
Measured (UTC)SubscribersChange
24 Aug 2026, 12:2713,131+5
22 Aug 2026, 19:0813,126-2
21 Aug 2026, 12:5613,128-1
20 Aug 2026, 14:1813,129-1
19 Aug 2026, 17:3313,130-1
18 Aug 2026, 18:3813,131-4
17 Aug 2026, 17:2913,135+1
13 Aug 2026, 18:2713,134+1
12 Aug 2026, 14:1513,133-1
11 Aug 2026, 13:5213,134+2
8 Aug 2026, 18:3713,132-3
7 Aug 2026, 16:0413,135-1
6 Aug 2026, 15:3013,136-3
6 Aug 2026, 02:3213,139no change
5 Aug 2026, 19:1813,139first reading

Engagement

20 posts held, back to 31 August 2022the reader has not yet reached the start of this channel’s public history, so older posts may sit further back, unread. Read across 35 pagesof Telegram’s post history, 20 posts per page.

Nothing published in the last 30 days. ERR and ER are rolling 30-day measures, so there is nothing to compute — we hold 20 posts for this entry, the most recent from 31 August 2022. An engagement rate over an empty window would be a number about nothing.

What this channel posts

Photos
9,880
Videos
2
Links
317

Lifetime counters from Telegram’s own channel header, read 26 August 2026 — not the date at the top of this page, which is when the subscriber count was last read. A count marked was rounded by Telegram before we ever saw it — t.me prints these counters in full below 1,000 and to three significant figures above, so ≈142,000 means somewhere between 141,500 and 142,499.

Recent posts

31 Aug 2022, 12:46 UTC≈17,900 viewsread 26 August 2026

صحبت از قلق شد، یه توضیح هم در مورد خمیر مایه اکتیو درای بدم. من از بچگی با همین خمیر مایه فرانسوی سف لور کار کردم و اوایل که بلد نبودم چیکار کنم، خمیرم بوی ترشیدگی میگرفت اما به مرور با تجربه دستم اومد که قلقش چیه. توجه داشته باشید، اگر دمای محیطی که خمیر داره استراحت میکنه زیاد گرم باشه، خمیر بوی ترشیدگی میگیره. اما اگر دمای محیط مناسب باشه (همونی که توضیح دادم) هرگز خمیر بوی ترشیدگی نمیگیره و حتی یک عطر نون فرانسو

31 Aug 2022, 12:46 UTC≈14,200 viewsread 26 August 2026

یه موضوع خیلی مهم دیگه که حدس میزنم باهاش مواجه خواهید شد، میزان آرد هست. دقت داشته باشید که آردی که من ازش استفاده کردم آرد سبوسداری هست که خودمون تهیه کردیم. یعنی گندم کامل رو دادیم برامون آسیاب کردند و میزان سبوسش بسیار زیاده. اگر شما آرد سبوسدار بسته بندی شده میخرید این احتمال وجود داره که میزان سبوس کمتری توش باشه لذا میزان آردی که برای تهیه خمیر نیاز خواهید داشت بیشتر میشه. اجازه بدید یه مثال بزم که براتون روشن

31 Aug 2022, 12:46 UTC≈28,900 viewsread 26 August 2026

مثل همیشه تاکید فراوان دارم که نان خانگی رو تازه مصرف کنید تا از بهترین کیفیت بهرهمند بشید! من چند تا فیلم از تهیه نانها به شکلهای مختلف (حتی پیتزا) با همین خمیر براتون تهیه کردم که آپلود کرده و همینجا به اشتراک خواهم گذاشت تا از فیلمها هم بهره ببرید.

31 Aug 2022, 12:46 UTC≈26,200 viewsread 26 August 2026

بازم تاکید میکنم نان سبوسدار، خوب عمل آوردنش تجربه میخواد. همینطور که مشاهده کردید رسپیش بسیار ساده و سریعه. تنها موردی که باید درست رعایت کنید دمای عمل آوری هست که باید بعد از چند بار کسب تجربه، دستتون بیاد که خمیر رو کجای خونه بذارید که دماش مناسب رشد عالی یک خمیر باشه. همین.

31 Aug 2022, 12:46 UTC≈12,400 viewsread 26 August 2026

اگر با همین خمیر، نان لقمه ای درست میکنید، مدت زمان پخت حدود 15 تا 20 دقیقه هست. دقت داشته باشید که زمان پخت بسته به سایز نان و جنس قالب، متغیر خواهد بود.

Showing the 12 most recent of 20 posts we hold for @cheftayebeh. View and reaction counts are the latest single reading for each post, not a live figure, and a recent post is still accumulating both. A view count marked was rounded by Telegram before we ever saw it — t.me prints views in full below 1,000 and to three significant figures above, so ≈1,200,000 means somewhere between 1,150,000 and 1,249,999. Unmarked counts are exact. Text is reproduced from the public post preview and truncated for length.

Cite this entry

A live page changes as we take new readings, so a citation should name the measurement it is based on, not just the URL. The line below cites the subscriber count as measured 24 August 2026 — this entry's latest reading, not the date you are reading this.

“Cheftayebeh” (@cheftayebeh), 13,131 subscribers as measured 24 August 2026. Telegram Register, tgregister.com/channel/cheftayebeh.

Full measurement history, CC BY 4.0. Every reading this register holds for this entry, not just the latest one, as a dated, downloadable record: CSV · JSON. Free to use with attribution to tgregister.com. Each file carries its own generation timestamp, which is the figure to cite for exactly when the data was retrieved.