Hi Ana, The tangzhong starter generally is composed of 5-10% of the flour called for in the recipe, and the liquid amount is 5 times the quantity of flour used in the tangzhong (by weight). PJ says when she's making a standard sized yeast bread recipe (3-4 cups of flour), she makes a tangzhong starter that is composed of 3 tablespoons (23g) of the recipe flour and 1/2 cup (113g) of the recipe's liquid. She also recommends adjusting the overall hydration of the recipe to be 75% of the flour content. 

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