@seismic007
Okay is this still Tangzhong method, and if so is this how you apply it? As you can see, this guy is not impressed
https://www.kingarthurbaking.com/blog/2019/01/08/using-tangzhong-in-sourdough-bread

@Hedgewizard I make a 1:5 flour:water roux, heated to 150-160° F, and then cool. I use 5% of the total flour (4-8% range) in the roux. [Subtract that amount of flour and water in the roux from the recipe], and add the roux to the remainder of the water, then starter, then flour then salt, and work the recipe as normal.