I have a mix of questions about tangzhongs, preferments, fruit juice, and their interactions with each other. I've made tangzhongs with water and milk before but not with juice - would it work to make a tangzhong with juice (e.g., orange, apple), or would the sugar and/or acidity throw things off? Same question with preferments - any issues with using juice there? Lastly, what do you think about modifying a recipe to use both a tangzhong and a preferment - any benefit, detriment, or things to watch out for? Thanks!

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