Hey there, Alex! We're thrilled to hear that you're enjoying this technique! If the recipe is already 75% hydration then you could just go ahead and calculate for the starter rather than adjusting the hydration and then adding the starter. Most often high-hydration recipes are for crusty artisan loaves though, and as PJ notes above, adding a tangzhong starter to those recipes makes the bread into something it wasn't intended to be so it's key to choose appropriate recipes. We hope this can help and happy baking! 

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