@Candi Brown-McGriff OMG that's funny

Love this chart, I saved it too. We love Tangzhong / close to Japanese milk bread. I currently make all my sourdough sandwich bread, dinner rolls and hot dog bun and cinnamon rolls with Tangzhong. Making a milk, honey and butter or Avacado oil dough. It is Squishy soft, like the old skool "Wonder Bread" this bread is very kid friendly. I use 100% sourdough and get these results. I am definitely looking forward to sharpening my knowledge and skills with this one. Get excited everyone 😆 🤗

@Scott Fisher, Jr. Thanks so much I took it. Trying to see if it shows my score near my name?

Mine won't post 😪 so I took screenshots. I took two different quizzes. @Henry Hunter

That is beautiful and delicious too. I made a carrot cake batard. But definitely need to do this in Focaccia! I think we spoke before about how we both have fun expermenting with Focaccia flavors. Im sharing a few images. First picture, Almond Joy. The glaze is made out of the coconut water, that I soaked the coconut and sliced almonds in. Second, lemon blueberry with lemon cream cheese glaze. Third picture cinnamon, cardamom , brown sugar and fresh walnuts before the cream cheese glaze. Fourth and fifth that carrot cake batard I mentioned served with a fluffy cinnamon vanilla spiced whipped cream cheese spread. I've even done one with a crumble ontop and a drizzle too. Super fun! Thank you my fellow "Fun Flavors Focaccia" baker Friend 🧡

@Sandy Chong Thank so much for receiving my post. We will stay in touch...looking forward to seeing all your bakes

@Stacey Avraham I say why not...but it may be in focaccia form like I said. Because as sure as I am that it will work I really do not want to waste my resources. I do not have these junk foods laying around. I will need to buy the wafers and pudding extra.

I thought I would give it a whirl...However I asked Ai about it read below ... ( this concludes comedy hour) 😃 😀🤪 are we having fun yet? Pudding & Vanilla Wafer video concept and look at why it’s a high-stakes gamble that often fails in a real home kitchen. ​While the video makes it look effortless, here is the technical breakdown of why that specific "pudding dollop" method is prone to failure: ​1. The "Gummy Zone" (Structural Failure) ​Adding wet dollops of prepared pudding into sourdough folds creates localized areas of extreme moisture. ​The Issue: Sourdough requires a consistent internal temperature (usually 208°F–210°F) to set the starch. Prepared pudding is mostly water and milk/cream; it won't "bake" into bread. ​The Result: You often end up with a "gummy" ring of underbaked, wet dough surrounding each pudding pocket. It looks like a "lava" effect in the video, but in reality, it can feel like raw dough when you eat it. ​2. The Enzyme Problem (Proteolysis) ​Bananas and the ingredients in some instant puddings can be "hostile" to long-fermented sourdough. ​The Issue: Sourdough is acidic. When you introduce the high sugar and specific starches of pudding mix to a long bulk ferment, the acidity can actually start to break down the gluten structure faster than usual. ​The Result: The dough can "melt" or lose its strength during the final proof, leaving you with a flat loaf that won't hold those heavy inclusions like vanilla wafers. ​3. The Vanilla Wafer "Sponge" ​The Issue: Vanilla wafers are extremely dry and porous. If they are folded in too early, they act like little sponges, sucking the hydration out of your dough. ​The Result: This leaves the surrounding dough dry and tough, while the cookie itself turns into a mushy, unrecognizable paste. ​4. Sugary "Bottom Burn" ​The Issue: The high sugar content in the pudding and wafers migrates to the bottom of the loaf during the bake. ​The Result: Sugar burns at a much lower temperature than flour. You risk a charred, bitter bottom crust before the center of the loaf is even remotely cooked through.