Hi Khandice, it sounds like you did the math correctly, unless your recipe has eggs, butter and/or liquid sweeteners in it, which would up the intial hydration of the recipe a bit. Check out how these ingredients can contribute to overall hydration, and reduce the amount of additional liquid added accordingly. Even if your recipe doesn't call for these extra ingredients, remember that 113g of the extra liquid will be going into the tangzhong starter, so you'll only be adding 37g extra liquid into the dough portion of the recipe, and it should work just fine. 

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