Peter, you're starting to get into tangzhong 102 here: if your recipe's hydration (weight of water compared to weight of flour) is 75% or greater, you can make a slurry of the existing flour/liquid; if your recipe's hydration is down around 60% to 70%, then you need to add additional liquid, enough to keep the dough soft and supple. I'll be going over that in a future post, but that's the gist of it. For now, try computing your recipe's hydration, and finding a recipe that's higher hydration to begin with, so you don't need to add more water. Good luck — PJH@KAF

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