I’m using a basic sourdough recipe that gives me a nice wet dough to work with — 800g AP flour, 50g ground flax, 650g water, 20g salt, plus my starter — and I’d like to try substituting rye flour for 25 percent of the AP flour. Does that sound like good plan? In other words, I’d use 637g AP flour, 213g rye flour, 20g salt, plus my starter. If I do that, how much water should I use? I assume I should increase it beyond my usual 650g of water because the rye will soak it up? If so, how much should I increase the water by?

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