Thank you so much! I was just saying to a friend yesterday it would be great to be able to convert existing recipes to use the tangzhong method! Would this work w/ pita bread? I make the KAF Golden pita bread, and they turn out great. the hydration level is already at 86%, but wondering if I convert a portion of the liquid and flour to tangzhong, if it will make the pitas even softer. Do I need to replace a portion of the water with milk? What are your thoughts? Thank you so much!

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