Hi Lizbeth, it sounds like you made the same recipe that is pictured in the blog? If so, your dough should look like the dough labeled (C). Because milk is only 87% water, this dough isn't going to feel as wet as a dough that is 75% water, and the tangzhong starter holds some of the moisture as well. However, the dough should still be fairly soft and supple, and not at all dry. 

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