This is brilliant! I'm a math geek, so the hydration percentages for eggs & honey were especially helpful. I have a brioche recipe I'm gonna go break down immediately. :)

I have one question... Can I make my tangzhong with whole wheat flour, instead of the AP that makes up the rest of the recipe? I have found with my sourdough that I get better results if I mix my whole wheat flour with water first and let it sit for a few hours before I add my starter. But I'd like to try cooking some of the whole wheat this way. As much as I adore my homemade sourdough bread, it does seem to get stale and hard very quickly, so this technique seems like it might help there.

Thank you so much for this detailed explanation!

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