Lots to go through here, and do understand the conversions. Would like to see actual % hydration after one calculates the moisture loss while cooking the Tangzhong - weigh it, cook it and reweigh assuming only moisture lost.
Would like to see a cinnamon roll recipe using the Tangzhong method and sourdough starter without using instant yeast. Theres numerous methods out there converting instant yeast to sourdough ... however they vary vastly and would like to see KA's take on this recipe as would like to get the correct rising of the dough without going through 100's of variations of amounts of starter, flour and liquids.

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