In a few recipes recently, you've given flour variations depending on weather. Most often you comment on hot/humid and cold/dry weather. What if you live in a climate that's hot/dry (100+ and under 10% humidity in the summer) and that's often cold and wet in the winter (our rainy season). It's the humidity that makes a difference, Twyla, rather than the heat/cold. Flour is like a sponge; it absorbs moisture from the atmosphere. So when it's humid, use less liquid in your recipe; when dry, use more, no matter the season. Hope this helps - PJH

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