Hi HTK, often the recipes that include a tangzhong starter don't require a sponge. Recipes like our Perfectly Pillowy Cinnamon Rolls contain a minimal amount of sugar in the dough, so the yeast doesn't require the extra boost a sponge brings. If your recipe does include a sponge, I would include the liquid and flour contained in the sponge when you're calculating the overall hydration of the recipe, and increase the liquid as necessary. Follow the directions for the sponge as written in the recipe and add the sponge and tangzhong starter to the recipe at the same time, when mixing the dough. Time the tangzhong addition so that it's not so warm that it might damage the yeast. 

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