Hi Dan, these recommendations are for converting a recipe to incorporate a Tangzhong starter. Since your Hokkaido bread recipe already includes this type of starter you shouldn't have to adjust the hydration in this way. I would stick with your recipe as written. If, on the other hand, you are converting a recipe that doesn't already include this type of starter then we would recommend calculating the total hydration (including the liquid content in butter, milk, eggs and liquid sweeteners) before determining how much extra liquid is necessary to add a Tangzhong starter. 

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