I recently downloaded your explanation of the tangzhong method of baking yeast breads and thought it would be worth experimenting with. Your pumpkin yeast bread looked interesting to me and I tried to determine the amount of extra moisture t0 add and could not determine what percentage to use for the canned pumpkin. Finally I decided to wing it and make a double batch, using the whole 29 oz. of pumpkin in a standard Libbys can of pumpkin. I added 1 c. of water to use in the tangzhong slurry, along with 6 T. of flour. I combined the slurry with all the ingredients, except the second half of the flour, and mixed it in my stand mixer. I kneaded the rest of the flour in by hand and it was a total success

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