Kim

October 19, 2020 at 9:38am

I've been using it quite a bit and love the extra shelf-life that it gives my breads and rolls. I started using it in a sourdough loaf recipe from The Perfect Loaf with the tangzhong made from 100% whole wheat. I also made a batch of Japanese Milk Bread Rolls this past weekend - my sons were fighting over them! Haha! Since I don't have the White Whole Wheat flour, just the 100% WW from KAF, I want to try more recipes with this and the tangzhong.

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