Hi Hannah, I'm a little surprised that your shokupan recipe doesn't already include a tangzhong starter, as our Japanese Milk Bread recipe is what first turned us on to this technique! If you'd like to convert your recipe, I would still aim for 75% hydration, but you might want to hold back a small portion of the liquid called for in the dough, and add as necessary to achieve a soft, supple dough. 

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