Cook's Illustrated Lan Lam shows you an easy trick to moist bread that keeps for days: Tangzhong. Watch now on YouTube: https://bit.ly/3TF9wYD 🍞 | America's Test Kitchen

Soft White Bread with Yudane KitchenAid Stand Mixer | wa's Kitchen

These 2 power "ingredients" are the base of some of my best sourdough recipes, including the viral Wonder Bread copycat recipe. Comment 'RECIPE' and I'll send that one to you. What they are (and why I use them): 1) Stiff sweet starter: I use this to reduce sour flavors in the final baked good 2) Tangzhong: I use this to create a super soft, fluffy texture to baked goods (it has the added benefit of delaying staling) Many bakers have told me they are intimidated by these and haven't made some of