Baking some sweet milk bread loaves today, with a "Tangzhong starter" and actually remembered to take some pictures.
I should've gotten one of the dough after it rose, because it had almost tripled in size. Oh well, guess I'm not used to thinking that sort of way; one disposed to sharing things I do online, that is. I make no apologies for that. There will be countless forms of bread creations in the future!
I prefer to not use plastic in my kitchen (and we are slowly replacing most of the plastic items we have, but it takes time). However, I find these Cambro tubs especially good for my bulk ferment. The glass and metal containers I used in the past just stay too cool, esp. given that it is cool in our home, it being summer and the air conditioning being on. I also like my silicone dough cutters/scrapers.