This is a really helpful article. I tried one special Tangzhong recipe I found on the web for white bread and got good results -- your article will help me figure out how to convert other recipes. I do have an "older cook" aversion to weighing things and, truthfully, even to perfect measuring.... I tend to go by the "feel" of the dough. UGH. Anyway, my quick mental calculation is that in a very standard bread recipe with 1 cup of water and 3 cups flour, the extra water would be about 3 Tablespoons. OK approximation to start??

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