PJ, Bread baking is a passion of mine so I've enjoyed reading your posts on tangzhong. I have used tangzhong for a long time on my whole wheat sandwich bread and rolls and loved the results. I also use it in my whole wheat tortilla recipe. Soft, fluffy, freezable, bendable whole wheat tortillas! But I have discovered recently that I can get pretty much the same results in my whole wheat sandwich bread and rolls by using some potato flour in place of the tangzhong. For example, for the bread, I use 250 grams of whole wheat flour. So I add 2 tablespoons of potato flour as part of that 250 grams. And the results are soft, fluffy, high rising whole wheat bread that stays fresh longer. Same as when using the tangzhong. I'm thinking it has something to do with the starch in the potato flour. Wondering what your thoughts are on this?

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