Thanks so much for your answer, really appreciated! I don’t have enough patience to keep it around 65°C and wait for it to thicken 😉

Great questions, Anna. You can absolutely go higher than 8%, but for me, this has been the sweet spot for bringing all the qualities Tangzhong gets you without going too high (for my preference). I’ve done up to 15% successfully here in my kitchen, but again, you can definitely go higher.

It’s fine to keep it on a low simmer, too, just be careful not to dry the mixture out too much, which has happened to me here (admittedly, it’s very dry here, too).

Yes, you can use it in that honey whole wheat recipe, especially so because it’s a pan loaf and will really benefit.

If you’re having trouble with the membership, please email me and I’ll get this fixed for you! The login is in the upper right of this webpage (scroll all the way up). Love the idea of pooling to order flour. We should discuss on Discord!

That’s correct, Carol!

Yes, you can use this as a scald for that recipe.

That’s a great question. The flour must contain sufficient starch content for this technique to work. It depends on the “flour” you’re using, but my guess is yes. I would test it: use this method, and if the mixture turns to a thick paste, it’ll work just fine.

Those will work, too!