Hydration for spelt/wholewheat sourdough
I have had problems getting the hydration right for spelt sourdough. The last attempt ,I followed the recipe exactly, weighing all ingredients .It was too wet to work with ,then I check the bakers percentages and it came out at 74%. From another web site, I tried another 100% spelt sourdough no-knead approach ,it was too wet and it was about 68%
I want to give the spelt/wholewheat a try because the flavor is so good. What hydration would you recommend for 50% Spelt, 25% wholewheat,& 25% white bread flour?