H3art of the Home

What is Tangzhong?

A flour and water/milk/liquid paste that makes bread softer and helps it stay fresh longer.

The Science Behind Tangzhong

Starch Gelatinization:
When you cook flour and water/milk/liquid together, the starch granules absorb it and swell. This process, called gelatinization, happens around 140-160°F (60-70°C). The starch molecules break down and form a gel-like structure that can hold much more water than raw flour.

Increased Water Retention:
The gelatinized starch in tangzhong can hold up to 5 times more liquid than regular flour. This extra moisture gets locked into your bread structure, creating a softer crumb that stays moist longer.

Improved Texture:
The pre-cooked starch doesn’t compete with gluten development during kneading. Instead, it acts like tiny water reservoirs throughout the dough, creating a more tender, cotton-like texture without weakening the bread’s structure.

Extended Freshness:
Because the gelatinized starch holds onto moisture so effectively, bread made with tangzhong retains its softness for several days longer than regular bread. The starch slowly releases moisture back into the crumb as it ages.

Making the Tangzhong

Ingredients:

• 5-7% of your total flour weight (if recipe uses 500g flour, use 25-35g)
• 4-5 times that flour amount in liquid (100-175g liquid for the example above)

Instructions:

Stovetop method:

1. Mix flour and liquid in a small pot
2. Cook over medium-low heat, stirring constantly
3. Heat until mixture thickens into a paste (around 150°F/65°C)
4. Remove from heat and let cool completely

Get my favorite whisk

Microwave method from Rebekah at ThatSourdoughGal

See her method on instagram

1. Mix flour and liquid in a microwave-safe bowl
2. Microwave for 1 minute total, stirring every 20 seconds
3. Continue until mixture thickens into a paste
4. Let cool completely

Get the instant read the thermometer I use here

Adjusting Your Main Recipe

Before mixing your dough:

• Subtract the tangzhong flour from your main flour amount
• Subtract the tangzhong liquid from your main water amount
• Add the cooled tangzhong when mixing your dough ingredients

Fine-tuning hydration:
The tangzhong may absorb liquid differently than expected, so your dough might feel slightly drier than usual. If needed, add extra liquid gradually – start with 10-15g at a time until the dough feels right. Every flour behaves differently with tangzhong.

Everything else stays the same:

• Same fermentation timing
• Same sourdough starter amount
• Same process

Tips

• Start with 5% flour for your first attempt
• Can increase up to 10% for even softer results
• Tangzhong doesn’t interfere with sourdough fermentation
• Final bread will be noticeably softer and more tender
• Bread will stay fresh longer

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Print this guide and keep it handy for your next sourdough bake!

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