Effective vs calculated hydration
Does the substitution of whole wheat and/or rye flour in place of WBF (say 10% ~to ~ 20%) change the hydration in a recipe?
For example, instead of 500gr straight WBF (other ingredients being unchanged):
50gr whole wheat flour
50gr rye flour
Do I need to add more or less water to achieve the correct hydration?
My dough feels slightly drier or stiffer with these substitutions.