Hi Lisa, If you consider your flour amount as 4 1/2 cups (540g) and the milk amout as 3/4 cup (170g), the eggs will contribute about 148g of additional liquid (200g X .74). This make the hydration of your recipe as written: 148 + 170 = 318 divided by 540 = approximately 59%. To increase the hydration to 75% you would need to add 87g more liquid to the recipe. The way I got that figure was to multiply 540g X .75 = 405, and then calculate the difference between the recipe hydration (318g) and what the hydration would be at 75% (405g): 405 - 318 = 87g. So, you would add 87g of liquid to the dough portion of the recipe. For the slurry, I would go with the amount PJ mentions, which would be 23g of flour and 115g milk (also substracted from the dough liquid). If you subtract 23g of flour from 540g, that gives you 517g of flour for the dough. With the additional 87g of milk, your new total milk amount would be 170g + 87g = 257g, out of which you will take 115g for the slurry, leaving 142g of milk for the dough. 

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