Vivian, practically speaking it would be a real challenge to put two recipes side by side online; everything is built off a template, back-end, and there's not a template for side-by-side recipes. But does this help? — PJH@KAF Original recipe: 1 cup (227g) milk 2 tablespoons (28g) butter 2 teaspoons instant yeast 2 tablespoons (25g) sugar 1 1/4 teaspoons salt 3 cups (361g) King Arthur Unbleached All-Purpose Flour Mix and knead all of the ingredients together to make a smooth dough. Continue with recipe as directed. Tangzhong method Slurry 1/2 cup (113g) milk 3 tablespoons (23g) King Arthur Unbleached All-Purpose Flour Dough 1/2 cup + 3 tablespoons (156g) milk 2 tablespoons (28g) butter 2 teaspoons instant yeast 2 tablespoons (25g) sugar 1 1/4 teaspoons salt 3 cups less 3 tablespoons (338g) King Arthur Unbleached All-Purpose Flour To make the slurry: Cook the 1/2 cup milk and 3 tablespoons flour until thick. Combine the slurry with the remaining dough ingredients and continue with the recipe as directed.

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