I have! It works great. I prefer softer, fluffier breads that don't have a hard crust, so I often add olive oil to my sourdough bread, bake it in a loaf pan, and cover during initial baking. Since tangzhong promotes these same properties, it works well for me. Sourdough naturally has a longer shelf life than bread made with commercial yeast and I think that tangzhong prolongs it even a bit more. Also, I tend to put at least some starter into every bread that I make, so for me every bread is a little bit sourdough!

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