Hi Libby, flour tends to absorb moisture from the air, especially if it's not stored in an airtight container. This means in humid conditions it can become a bit more moisture-rich, while in winter when the weather is very dry, your flour may be drier. While this may or may impact the flour you have on your shelf, it will work fine to start with the lower amount of water in this recipe, and then drizzle in enough of the remaining water to bring the dough together. Chances are you'll need most or all of the water, but this gives you a chance to adjust your hydration, if necessary. 

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