PJ Hamel, post author

April 1, 2018 at 7:46pm

Ann, this sounds like an interesting variation on tangzhong, using a lot more of the flour percentage-wise. It makes sense, though, since you're right, whole grain flour takes longer to absorb liquid; so why not speed up the process by using hot water? I'm going to try this next time I make a whole-grain bread, thanks. PJH@KAF
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