Tried a tangzhong starter on a whim, now I can't go back

I always made sandwich bread the standard way, flour, water, yeast, and crossed my fingers. Last Saturday I mixed 2 tablespoons of flour with 1/2 cup of milk and cooked it into a paste before adding it to the dough. The loaf came out softer and held together for 4 days without going stale. Anyone else try this and notice a texture difference or am I just fooling myself?

1 comments

1 Comment

ross.kevin19d ago

Hell yeah, that tangzhong trick is no joke! Same thing happened to me, once I tried it I never went back to plain dough.