Hi Dani, there is no need to adjust the hydration of our recipes that already include a tangzhong starter, and actually, if you include the liquid content contributed by the egg and butter, the overall hydration of our Japanese Milk Bread recipe is 78%. As far as the ratio of flour to liquid in the starter, in another blog post about this method we say: "In this technique, the ratio of flour to liquid is typically 1:5 by weight, though this isn’t absolute."

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