Hi,
My recipe uses 1 cup milk, and 2 cup whole wheat flour ( + 1 tbsp wheat gluten).
The hydration is 77% to 95% (depending calculating milk only has 87% water or not).
Since the hydration is already >75%, do I still need to add more liquid to make the tangzhong?
Or I should just take some liquid from the original recipe to make the tangzhong?

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