Hi Donald, Martin does touch upon the thirsty needs of whole grain flours and also how to calculate the hydration of sourdough breads in this article. Sourdough also changes quite a bit in texture over the course of fermentation, so a dough that starts out as a stiff paste is likely to transform into something quite different as the dough is developed and rises and ferments. I wonder if Martin's  High Hydration Whole Wheat Sourdough Bread recipe might be just the vehicle that will help solidify some of this information for you. It is a challenging recipe, but it sounds like you might enjoy the challenge!

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