I want to try baking fluffy Japanese bread.
its surprising that japanese people love bread. they have 10 types
Really? What is the secret of their fluffy white bread?
the trick is the stirring technique called tanzhong
What is tanzhong? It sounds mysterious.
it is a mixture of 1 part flour to 5 parts water that you stir and cook till it begns to  gelatinize and add this into your recipe.
I would try that. Do I use bread flour or all purpose four?
it doesnt matter. either is fine.
Sounds good. I think I will try and bake a loaf of raisin bread using the technique..
that sounds so good. let me know how it turns out