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Keep the benefits of tangzhong. Cut down the complicated process.
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But what if you could make a starter without scalding at high temperatures?
No heating. No waiting for it to cool.
Simply add water and mix to create a natural “water starter” without added processing aids.
One less complicated step also means less risk of burns from high-temperature handling.
🇯🇵 Le Suprême 渡邊和宏主廚
compares the water starter with traditional tangzhong in practice.
What really changes in the final bread when you remove the “scalding” step?