Hi George, you're right—this recipe is a bit unusual in a few of the measurements, but there are good reasons why. The recipe calls for adding enough water to make a full 16 ounces to account for the differences in the size of the eggs bakers use. This way, even if your eggs are a little bigger or a little smaller, you will always add 16 ounces of liquid, which is just the right amount of moisture for this laminated dough. As for the range in the amount of flour, we recommend starting with the smaller amount (631 grams) and only adding more as necessary (when the dough starts to stick). This range accounts for the difference in humidity and seasons, as well for the differences in the absorption of the flour that might be used. Dry winter months may result in the lesser amount of flour being sufficient, but sometimes in the humid summer, more flour needs to be added. Trust your instincts and adjust the dough as necessary until it's nice and smooth, without sticking. Good luck! Kye@KAF

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