Hi Amanda, first, I don't think you need to count vanilla as part of the hydration in your original recipe. Secondly, try to figure out the addtional liquid you need to add to your recipe in order to achieve the 75% hydration. Out of this new total amount of liquid, you should be able to deduct the water needed for the Tangzhong, just as the flour is deducted from the total flour amount. In other words, the tangzhong starter ingredients should come from the increased hydration recipe. 

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