After reading this article and the one on whole wheat/gluten-free tangzhong, I have a question. The latter article suggests using 6% of the flour and 45% of the water to make the slurry. (This is a useful calculation for me to know because I'm in culinary school & often make bread in much larger volumes, hence just using the standard 3T + 1/2c water won't always work.) So should I calculate that 45% number before or after increasing the hydration? Say the original recipe calls for 100g water, but I increase it to 125g to convert the recipe to tangzhong. Do I calculate 45% of 100g or 125g for the slurry? Thank you!

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