Hey, Tom — That's an interesting question. I typically think of sourdough bread as crusty rather than soft, but then of course there's some softness inside. I suspect it would work just fine. I'm finding that a lot depends on the recipe's original hydration; if it's up in the mid-70s, then you can just go ahead and do the tangzhong with the existing flour/liquid; if it's lower, you do have to add liquid to bring it up into the mid-70s. With sourdough, I'd need to factor in the hydration of the starter as well, but that's totally do-able; just a bit more arithmetic. Now you have me thinking... thanks! (Tell Sandy patience is a virtue, OK?) :) PJH@KAF

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