Thanks for reaching out with your question, Donna. We are in the process of testing tangzhong with whole grains (like whole wheat flour) and hope to have a comprehensive blog article published about this topic in the next few months. While we don't currently have exact hydration levels to share with you, we think that starting with a slightly higher hydration than what's illustrated in this post is a good place to start. If you decide to experiment with this technique, we hope you'll share your results with us. We're eager to hear how it goes. Happy baking! Kye@KAF

• Reply