Karen S

March 19, 2020 at 2:28pm

Does it make sense to use the tangzhong technique for a bread like your 100% Whole Wheat Sandwich Bread which already calls for dry milk and potato flakes? Also, I'm planning to substitute potato starch (flour) for the potato flakes by weight, since that's what I have on hand. So if I make a slurry, I wonder if I should use the potato starch, the flour, or a mixture of the two?

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