From Missouri USA. I've been baking since my early 20's(now 57). I'm the bread lady in my neighborhood, since I enjoy the process & experimentation, but not so much the eating an entire loaf. I like the end pieces. So I'll usually keep a half loaf & send the rest to a neighbor. Her teenage boys brighten up when they see me at the door :}.
I was checking out the site about uses for Amish Friendship starter (a neighbor gave it to me a month ago) & came across tangzhong. I've never heard of it!! Gasp; there is always something to learn. I'm not crazy about overly sweet bread, so I may let this starter go. After I try to convert it to a more sourdough starter. Don't know if it's possible, but I'm gonna try.
Glad to be here. mwyn