Scald Ratios

I am an 80 year old first time bread baker . I have learned much useful info ,watching most of the ChainBaker videos . I can say I am having a lot of sucess making Breads, and dinner rolls . I like the taste of wheat so I have always had a portion of my mixes with at least some wheat flour.I am finding out a few things

1. The portion of wheat to bread flour for me to have the texture I want is 30 % and slowly dropping

2. I use only a "no knead method per Charlie's videos and adapt all the recipes to it.

3. I take careful notes and it helps overcome any problems that come up .

4. I am finding temperature of the dough is very important , to help me understand both the cold bulk fermentation and the later proofing,

5. I am experimenting with the scald method and so far it produces a better product

I have questionsfor the group :

I use 10% of the flour and 10 % of the liquid for the scald. I am finding with ~65% original hydration the dough is needing more liquid to get a good mix . what are others finding? Do you increase original hydration and if so by how much?