Good questions, Sara. Some bakers figure their tangzhong percentage as a percentage of flour weight, and some as a percentage of dough weight. The suggested range for flour weight in the tangzhong is 5% to 10% of the total flour. The hydration increase, I've based on all-purpose flour (11.7% protein). But, since most recipes are written with their specific flour's protein in mind, I assume that 75% would apply across the board. You say most of your recipes are 70% hydration; I'd still increase them first to 75% and see how you like the results. Especially at this time of year, when dough tends to be "wetter" anyway due to heat and humidity, you don't want to go too far with the added liquid. Hope this helps — PJH@KAF

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