I am very familiar with the TangZhong method of using the almost gelatinous state of making "milk bread". It makes my sandwich bread soft and very tasty!!! What I was wondering is if there's a way to combine the TangZhong method with sourdough? What I don't know is if the alcohol that's produced while making sourdough could have any ill effects on my dough? That would be one tasty dough if the TangZhong method works on sourdough!!!

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