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Word of the Day: Tangzhong
Tangzhong is a simple cooked flour paste that changes everything. By pre-gelatinizing a small portion of flour and liquid, you lock in moisture before the dough even forms. The result is softer crumb, better rise, and bread that stays fresh longer. Watch the video to see how it works and when to use it.
To learn more terms, definitions, and technique breakdowns, visit Crust & Crumb — the most extensive glossary of bread baking terms and techniques on the market, exclusively for our members: https://crust-and-crumb-tawny.vercel.app/
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Word of the Day: Tangzhong
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