If you're making bread on the regular, try Japanese milk bread for sandwiches and toast. A portion of the starch is pregelatinized so it bakes up very light and staling-resistant. Stella Parks has...
If you're making bread on the regular, try Japanese milk bread for sandwiches and toast. A portion of the starch is pregelatinized so it bakes up very light and staling-resistant.
Stella Parks has an enriched dough based on this "tangzhong" method in her book "BraveTart". Good stuff!
If you're making bread on the regular, try Japanese milk bread for sandwiches and toast. A portion of the starch is pregelatinized so it bakes up very light and staling-resistant.
Stella Parks has an enriched dough based on this "tangzhong" method in her book "BraveTart". Good stuff!