Hi Andy, I think in this blog post PJ is offering a slightly easier method of applying the tangzhong method to whole wheat sandwich breads and rolls. For this type of recipe, using 6% of the flour and 45% of the water for the tangzhong, and then adding 2 tablespoons additional liquid to the dough seems to work well. Some bakers seemed to be daunted by the calculations she included in her earlier post on how to convert a bread recipe to tangzhong, so this "short cut" might appeal to them. However, if you prefer the methods outlined in the conversion blog post, it will certainly work to follow those rules. And thanks for offering your weighing tip for evenly dividing dough and cake batter! 

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