Loved this read! Was wondering if you could provide some insight over a concern of mine, do you think it would be overkill to make a loaf of bread by adding vital gluten, making a tangzhong for it and additionally, preparing a sponge for it. I feel like it would be fine, right? The gluten for the addition of the density of the gluten, the tangzhong because I'm determined to come out of this pandemic with a really soft whole wheat (semi; 50/50) bread recipe and the sponge to bring out the flavor of the AP flour. I feel like I'll have trouble figuring out my proportions at first, but otherwise, it is feasible, don't you imagine?

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