Great article, thank you!

Regarding hydration for a (active dry yeast) sweet bread recipe, when melting shortening into milk as the recipe specifies, does the melted shortening contribute to hydration as a liquid in this case or not?

Lastly how would I convert this same recipe below (with melted shortening) to a tangzhong starter? Thank you!!

7 grams active dry yeast
60 grams warm water (110 degrees)
240 grams whole milk milk, scalded
48 grams shortening
50 grams granulated sugar
1 tsp. salt
357 grams all purpose flour
1 large egg

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