Hi Kyriakos, this is the formula that's worked for us in the recipes we've tried it in, but please feel free to continue experimenting with different lower percentages in your recipe! Experimentation is such a huge part of baking. If you're using a flour that has a lower protein than the one we're using as well, that would make a big impact since it wouldn't absorb as much liquid both in the tangzhong and in the dough itself. This is most likely the reason why our formula isn't working and is creating such a sticky dough — it simply can't absorb as much moisture as our flour which is what we creating the formula using. So it'll take some tweaking and trial and error.

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