I would really like to try the Tangzhong method with your Double Light Rye bread recipe . Do you have a suggestion for the amount of flour & water to use for the tangzhong? I was thinking that because of the total amount of flour including the all purpose stone-ground rye that I use, I should probably use either 5 or 6 T of the 2c water, 3 T KA Unbleached AP flour, and maybe 1 t of the rye flour. Does this sound reasonable to you? Or should I not include the rye in the tangzhong?

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