Hi Kara. PJ writes: "I’ve now made this standard slurry often enough that this is what I use for any yeast recipe calling for between 3 and 4 cups of flour: 3 tablespoons (23g) of the flour in the recipe + 1/2 cup (113g) of the liquid." Keep in mind that she increased the liquid in this recipe by an extra 44 grams. So for this recipe, or others using between 3 and 4 cups of flour, expect to need to add between 40 and 50 grams of extra liquid, and follow the suggested tangzhong amounts above. Happy baking! Annabelle@KAF

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