Hi there! I’m a big King Arthur fan and visit the site often. However this is my first time to comment! I’m and American who has been living in China for 15+ years and really find the tangzhong technique interesting. I actually taught a Chinese nanny that we had to make white bread but she quickly adapted the recipe by using boiling water and adding it to the flour mixture. Since this, I’ve always done this and it works much better than our traditional ways! I’ll have to try the slurry technique.

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