I have been making sourdough rolls for about 8 years. Make rolls because it's just my husband and me and a loaf is too much. At first, I always added yeast, just to make sure I would get the bread to rise, didn't trust the sourdough completely. Then when Covid came about, I stopped using yeast, because I couldn't get any and haven't used it since then. Sourdough starter does all the work and I found the yeast wasn't really needed. Yes, it takes longer, but what's the rush? My rolls were just as good without it, but they were firm and chewy. Then about 6 months ago I was introduced to tangzhong through another website. I wanted softer rolls and they are definitely much softer and airier. I adjusted my roll recipe to use the tangzhong and they are perfect. Use it for my cinnamon bun recipe as well. By the way, I never have too much starter, so I never discard and use potato water (from cooking potatoes) and KA Unbleached Flour to feed it.

• Reply