I’m a little confused.

In “How to convert a bread recipe to tangzhong”, 5% to 10% of the weight of the flour with 5X of this weight is needed for the liquid to make the slurry. The hydration is figured out and then adjusted to 75%.

I’ve a recipe with 1125g flour and 808g water.
After adjusting for 75% hydration uses 843g water.
My slurry is 57g flour and 284g water (284g is 34% of the water)

Is this saying when only whole wheat flour is used or another flour in addition to all-purpose there is no need to figure out the hydration and the standard formula is 6% flour to 45% liquid is used? 45% seems like a lot of liquid.

It says use the alternate flour or AP flour for the slurry.
My preference would be to combine the 2 flours, weigh, then use %.

Thank you for using grams, which is far more accurate.

Here’s a tip, weigh the empty bowl and again after mixing all the ingredients, or after the first rise, and weigh again.
Subtract the weight of the filled bowl from the weight the empty bowl.
Divide this weight by how many pans and weigh this amount in each pan.
After over 40 years of baking by weight this finally dawned on me how to get even loaves/cake layers.

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