Barb at King Arthur

August 28, 2021 at 10:39am

In reply to by Sarah H (not verified)

Hi Sarah, yes, the tangzhong slurry gets hot enough to kill the yeast in a sourdough starter (140F), but because the starches have already been consumed and fermented in starter discard, I'm not sure what, if anything, this would add to your baking project. If you experiment, please let us know how it goes! 

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