19d (edited) • 🍞 Recipes
Sourdough tangzhong sandwich recipe from pantry
Can I reduce my starter from 100 g down to 50g? Would I alsoneed to add the 25 g of flour and water to main dough to make up for the reduced starter amount? My night temps are a little warmer and id like to use less to keep the bulk counter ferment safe until morning. https://pantry.bakinggreatbread.com/onesheets/tangzhong-sourdough-sandwich-bread.html
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Sourdough tangzhong sandwich recipe from pantry
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