Hi Tim, first, I think I misrepresented PJ's recommendations in my initial reply to Khandice. PJ does emphasize that the additional liquid goes into the dough, so if you take 113g of water out of the original 125g of water in the recipe, that will leave you with 12g of water, to which you then add the extra 150g of water, leaving you with 162g of water for the dough. PJ found that without adding extra liquid to the dough it was too stiff (as shown in the blog). PJ tends to go with what works, and this method is what worked best for her. She's a bit of a rebel that way, but we encourage you to do the same! If you find it works better for you to add the increased liquid to the tangzhong, then by all means go with that method! 

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