How do liquid sweeteners fit into hydration calculation situation? I have a WW sourdough recipe that is 85% hydration. But I want to add a little bit of liquid sweetener (honey, molasses, barley malt syrup) to give a little more rise. Since the recipe is 100% WW flour I figure 25 grams liquid sweetener doesn't need to be accounted for because of the "thirst" of the flour and that the water content of the sweetener is roughly 20% water (5 grams). Am I wrong in assuming this or should I be adding 5 grams less water to maintain a strict 85% hydration.

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