Versions of Rye, can I bliend
I'm playing along with MellowBakers and one of the April Challenges is Hamelman's "light rye." The recipe calls for "medium" rye. I know I can substitute, and I know a darker rye will require more water. But, I've also noticed that some of our international members have a lot more variety available to them in versions of rye. I believe someone mentioned that one of the most common is what they call 1150 which I understand to be a rye with 1.15% ash.
I have available to me a "white" rye at .7% ash, a pumpernickel at 1.6% ash, and a dark rye at 2.7% ash. They also have an "organic" rye that is supposed to be a whole rye flour, but they don't know the ash content yet.
So, if I want a 1.16% ash could I mix 77% white rye and 23% dark rye and get similar results, or are there other factors involved?