I bake most of the breads and rolls we eat. I never measure my flour, only the water. My batches consists of 4 or 5 loaves of bread, and 4 dozen rolls. Sometime I make burger buns or cinnamon rolls. I think you have guessed that I really like to bake. My question is how much of the tangzhong should I use In my large batches of the breads and rolls I make?

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