Hi Roxanne, it sounds like either the hydration of the bread recipe you're using is already very high, and/or the flour is quite low in protein content. We've determined that the hydration should be around 75% for best results, so take a minute to do the math for your recipe and see if you're close to that level. If not, tweak it slightly until that's the ratio of flour to water you're working with. As for the flour, try using King Arthur All-Purpose Flour if you're not already doing so. It's a relatively strong flour with an 11.7% protein content. It absorbs the right amount of liquid to make beautiful tangzhong dough. Feel free to give our Baker's Hotline a call if you have more questions: 855-371-BAKE(2253). Kye@KAF

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