The Science of Sourdough-Tangzhong Breads

Over the years, my mom and I have made many types of breads using a variety of leavening agents and methods. From the simple and easy straight dough method with instant yeast to the delicious artisan bread methods with sourdough, we've gone through a lot of different techniques, and one thing we've realized is that each of these techniques have their own unique benefits in bread-making. It is incredibly easy to get wrapped up in one technique and get absorbed in the process of mastering it, especially one like the sourdough bread-making method. Since sourdough is very popular and famously beneficial, this is very common for many bread bakers, they focus on sourdough and basically disregard the other bread making methods. Which is a great pity! There's a wonderful reason to experiment with other methods, even if your main focus is sourdough. Because, even though sourdough can give you a very healthy and delicious bread, it doesn't mean there's no room for improvement. In fact, that's what we're setting out to do in this video, we're going to see why adding tangzhong to sourdough bread is a good idea, and how we can do it. These are 2 methods that have numerous reasons for being put together, and the resulting bread is an absolutely delightful combination of their benefits, it's tasty, healthy, and very versatile. While there are some challenges to combining the 2, they're quite easy to overcome with the addition of instant yeast, and if you're curious about why, then do watch the video for more! #bread #sourdough #tangzhong References 1. The Staling and Texture of Bread Made Using the Yudane Dough Method Hiroaki Yamauchi et al. 2014. https://doi.org/10.3136/fstr.20.1071 2. The Effect of Gelatinized Starch on Baking Bread Naito et al. 2005. https://doi.org/10.3136/fstr.11.194 3. Rheological Dough Properties as Affected by Organic Acids and Salt A. Maher Galal et al. 1978. https://www.cerealsgrains.org/publica... 4. Handbook on Sourdough Biotechnology Sourdough: A Tool to Improve Bread Structure p. 217-228 Sandra Galle © Springer Science+Business Media New York 2013