Hi Jane, your calculations sound pretty close initially, but I would calculate the water for the flax meal egg at 42g, and the water from the butter at 7g. That gives us a total hydration of 219. Technically, the tablespoon of flax meal should probably be included in the flour weight because it will absorb a lot of water, so let's add 7g to the 353g to give us 360g (total flour weight). 219/360 = 60.833, so let's round the hydration percentage to 61%. 75% of 360 = 270g, which is our desired total hydration. Since our actual hydration is 219g, that means we need to add 270-219 = 51g (total additional liquid needed to bring hydration to 75%). This added liquid could be either milk or water. For the slurry I would use 23g of the AP flour and 113g of milk. 

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