In Europe sour dough dark bread recipies very frequently incorporate boiled flour (tangzhong) to increase moisture, texture and taste as well as extend shelve life. I make all my sourdough dark breads with a boiled flour component and they come out perfect every time. I have posted one of my recipies on the KA blog. You can also research the topic on the web looking under breads with Kochstück or Aromastück which is the German version of tangzhong.

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