It's definitely worth a shot, Cindy. You could either substitute sourdough starter for some of the flour and water in the dough, or you could replace the flour and water in the tangzhong with some of your starter. Either way, you'd want to swap out equal amounts of flour and water by weight with an equal amount of ripe, bubbly starter. It would be a very tasty experiment! Annabelle@KAF

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