Hi Seth, if you follow the directions for making the tangzhong with 5% of the flour (50g), that would require 250g of water for the starter. According to my calculations, to increase the overall hydration of the recipe to 75%, you would need to add an additional 276g of water to the overall formula (750g- 474g = 276g). While this does sound like a lot of extra liquid, remember that 250g of this will go to make the starter, leaving you with 426g of water for the dough (or a net gain of only 26g for the dough water). Don't forget that the 50g of flour for the starter comes out of the 1000g of total flour, leaving you with 950g of dough flour. These numbers seem reasonable to me, although if your recipe also calls for honey, that may also be contributing a bit of hydration to your original recipe, in which case you might be able to calculate your original hydration a bit higher. 

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