Hi — Typically, a baker will use 5% to 12% of the total flour in the recipe in the tangzhong itself. The ratio of liquid (water or milk or a mixture) in the tangzhong is 5:1, i.e., five parts liquid to one part flour, by weight. Example: If your bread recipe uses 20 ounces of flour, reserve 1 to 2.4 ounces for the tangzhong; and use 5 ounces to 12 ounces liquid. Here in the test kitchen we've stuck with the lower end of the range (5% or so), but we look forward to experimenting someday with that higher end as well. PJH@KAF

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