We haven’t experimented with sourdough meets tangzhong, but it’s certainly on our list of things we hope to soon try! Tangzhong is best applied to recipes that make soft, tender, moist bread rather than lean/crusty bread, and sourdough lends itself to the latter. However, tangzhong may in fact prove to be favorable in recipes like our Buttery Sourdough Buns or our Cinnamon Raisin Sourdough Bread, which are soft, enriched doughs. We’ll give it a go in a crusty recipe too (like our Rustic Sourdough Bread) to see if it stays fresh longer, though it’s worth noting that sourdough already stays fresh longer than regular loaves. We’ll be sure to report with our findings soon, and we hope other tangzhong bakers will do the same! Kye@KAF

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