Martin, we've found that simply using a short autolyse helps whole grains soften a bit; and since they absorb liquid during this autolyse, the dough is easier to knead. I admit I haven't tried a whole grain sourdough recipe using tangzhong; but I've used it in standard whole grain recipes, and while it doesn't seem to promote softness, it does extend shelf life. So, the takeaway? Since sourdough has such a long shelf life anyway, I suspect using tangzhong in a whole-grain sourdough loaf won't really produce much of an effect. On the other hand, I'll have to look into "sift and scald." Again, since I haven't tested it, the proof may be in the pudding (or bread, in this case). :) PJH@KAF

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