Hi Victor, according to PJ's approach, the goal is to increase the hydration of the recipe to 75% when adding a tangzhong starter. She finds this allows for proper dough hydration in most bread recipes when using the 1:5 ratio for the tangzhong starter. As I stated earlier, not all bakers recommend adding more liquid in this way, but this is what PJ has found works best. Please feel free to experiment and modify her approach as makes sense to you.  

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