use of tangzhong with other flour types

Can you use tangzhong method with any four-type

  • Posted by: George
  • March 30, 2021
  • 1 Comment

1 Comment

HalfPint March 31, 2021
From what I've read about why the tangzhong method works, it would appear that any flour that has starch or a starch-like component should theoretically work. What the tangzhong does is trap water in the dough even after it bakes, which is why the bread stays softer longer. I don't think, though, that it would be a 1:1 swap out. You may have to experiment with the alternative flour to get the ratio correct.
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