md`## Notes
Keep in mind that:
* adding a tablespoon (~8g, depending the type) of flour to the dough knocks down its hydration by ${Math.round(tbsp_flour_hydration_dec * 100) / 100}%;
* adding a tablespoon (15ml) of water bumps up the dough's hydration by ${Math.round(tbsp_water_hydration_inc * 100) / 100}%.
If you add:
* _${viewof water_add}${water_add}ml water_ (~${Math.round(water_add/TBSP_ML)} tbsp.), and
* _${viewof flour_add}${flour_add}g flour_ (~${Math.round(flour_add/TBSP_G_FLOUR)} tbsp.)
to the original mix, you get _${Math.round((water + water_add)/(flour + flour_add) * 100)}% hydration_.
`