JuliaJ

October 11, 2018 at 11:48pm

Does the tangzhong method work with recipes with original hydration ratio greater than 75%? Does the 6%:45% flour:liquid ratio still apply ?
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.