I want to create a pizza with a sourdough starter (20 percent) and whole wheat flour at 30 percent of the flour. The rest is Bread Flour. Here is my basic formula:

Pct Ingred Grams

100.00% Flour 352.66

70.00% Water 246.86

1.75% Salt 6.17

1.50% Olive Oil 5.29

173.25% 610.98

Preferment (Sourdough Starter, 20%):

20.00% 70.53

50.00% Flour 35.27

50.00% Water 35.27

TOTAL

The remainder of the dough would be:

90.00% Flour 317.39

60.00% Water 211.59

1.75% Salt 6.17

1.50% Olive Oil 5.29

153.25% 540.45

So, if I wanted to use a 70/30 mixture of Bread Flour and Whole Wheat in the remainder, I calculated that the Bread Flour would be 222.17 grams and the Whole Wheat would be 95.22 grams.

I did read the late Tom Lehmann's article on using White Flour/Whole wheat flour mixed in pizza dough and using different absorption rates for the respective flours. When I went to measure his suggestion of hydrating 300 grams of whole wheat flour with a 70 percent absorption rate (210 grams), it took another 115 grams of water to get a "stiff oatmeal" like appearance of the flour. Backing that total down five percent, that calculates to an absorption rate of 103.3%. I used Target's Good and Gather Whole Wheat flour. Is that even remotely possible?

If it is, then using my absorption rates of 70 percent for the 222.17 grams of bread flour, and 103.3% of the 95.22 grams of whole wheat flour, I would add 155.52 grams of water for the Bread Flour, and 98.36 grams for the whole wheat flour. That's a total of 253.88 grams, an increase of 42.29 grams over the total of water if there was no whole wheat flour in the mixture.

So, is that it? Just the addition of 42.29 grams of water to the mixture? Something doesn't seem right to me, so I would appreciate any help. Thanks!