PJ, Thanks for stopping by The Sour Dough and leaving a comment about Sara of I Like To Cook and my experiences with the Monkey Bread and the flour/water ratio not working for us. You thought it might be the way we measure our flour and suggested that if we don't weigh our flour using a scale we should try that. We both use scales when the recipe calls for weight, as your monkey bread recipe does. If a recipe doesn't have weights, I either convert to weight or do the fluff the flour and spoon it into the cup method. I used my scale on both versions of the monkey bread I made and was using King Arthur AP. Of course, as you know, kitchen environment can change the way the flour and liquid work together. And no worries about us having to add more liquid to get our dough to the right feel and consistency. We both liked the monkey bread and King Arthur flour is still the only flour I use and recommend to my baking students. Again, thanks for your comments. Thanks, Breadchick. I'm bummed, though - can't figure why the ratio would have been so off. I'm going to try it again tomorrow, see what happens. We've had SUCH an incredibly gloomy, wet summer here, maybe our flour is just totally sodden... Thanks for writing back. We'll get to the bottom of this. Maybe. You know how yeast recipes are - part science, and a whole lot of art... :) PJH

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