Cherie, the traditional amount of flour to use in tangzhong is 5% to 10% of the total flour, sometimes ranging up to 15%. You don't want to use too much flour in the slurry; since the starch absorbs so much liquid, if you go too high with the flour the starch absorbs TOO much water and there's ultimately not enough for the yeast, and not enough for gluten development. I'll be explaining more of this in a future post; this is just the introduction, and I'll be learning and sharing as time permits. Thanks for your interest — I hope you give it a try. PJH@KAF

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