Hi Holly, It looks like you're looking at the sourdough version of the English Muffin Toasting Bread recipe. We've found that adding Tangzhong to sourdough bread recipes can be trickier, and doesn't necessarily yield the same positive results, so you may want to stick with the original version of this recipe if you want to try adding a tangzhong starter. The original recipe calls for 360g of flour, and the overall hydration of the recipe is 79%. This makes things a little bit easier because you don't have to add extra liquid to the recipe to add a Tangzhong starter. The tricky part may be when to add the slurry to the warm liquid mixture, but I think it would work fine to use 23g flour/113g milk for the starter, and then blend it in with the other warmed ingredients (being sure that everything is cooled down enough not to damage the yeast). This will leave you with 337g of flour, 114g of milk, and 57g of water. Let us know how it works! 

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