I've been wanting to make Sourdough Hokkaido Milk Bread but the additional step for making the slurry and adding it to the dough made me wonder if it's really necessary because the Sourdough Pandesal I made before was so cloud like fluffy and well-risen without tangzhong and we don't typically keep bread that long at home as we want it straight from the oven. So I asked Google what the impact of tangzhong on Sourdough bread is and it led me here. Thanks for answering my question and proving my theory - although I know you guys thought of it first. 😁 My only question now is, can I still can it Hokkaido Milk Bread if I use my Sourdough starter, shape it like a typical Japanese milk bread, and skip the tangzhong? 😁

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