Just a tip for "keeping quality" in my yeast sandwich bread. This is using at least half whole wheat flour. I use Sorghum instead of sugar or honey for the sweetener. The bread seems to keep its flavor longer. I get my sorghum from a Mennonite community in Middle Tennessee called Muddy Pond. It is made the old fashioned way, horse drawn press and wood-fired steam method. We enjoy our trip there every year to stock up on Sorghum. Looking forward to trying the tangzhong rolls!

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