Hi Candra, if you're doubling the recipe, I would recommend doubling all the ingredients, including for the tangzhong starter. However, if you happen to be measuring the flour by cups rather than by weight, this could be contributing to your difficulties, since it's easy to add extra flour when measuring by cups, and doubling a recipe can exacerbate the situation. For best results we recommend increasing a recipe by doubling the gram weight of each ingredient.

 It's also possible that you do need to up the liquid in the recipe a bit, as PJ recommends in this blog post about how to convert a recipe to incorporate a tangzhong starter. To make the math a little easier, you might consider doubling this recipe for Classic Sandwich Bread, which already includes instructions for adding a tangzhong starter (check the Tips From Our Bakers section of the recipe for these instructions). 

Since it sounds like you've been successfully doubling the recipe for a while, but only recently started experiencing dry dough and dense loaves, I wonder if something else might have changed that could be contributing to your issues?

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