Chef John’s Milk Bread
A “roux” starter keeps Chef John’s Japanese-style milk bread moist and allows it to stay fresh and soft longer than other homemade breads.

Whisk bread flour water and milk for starter together in a small saucepan until very smooth.

Place over medium-low heat and cook stirring often until very thick and just about to bubble.

If you want to check it should be at least 150 degrees F (65 degrees C).

Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup.

Let cool to room temperature about 30 minutes.