Jeni, there are always variables - especially at this time of year, when the weather's warming up and becoming more humid. Flour is like a sponge; it absorbs humidity, and during the summer you generally want to add less water to your bread recipes. Are you using King Arthur Flour? That makes a difference, too, as other flours are lower protein, and thus require less liquid. If you're using KA flour, then yes, experiment until you recognize what the "ideal" dough looks like – soft, but not sticky. To me, the best description is it feels like a baby's bottom when you poke it: firm, yet nicely yielding. Glad you experimented with weighing, anyway - keep at it, because I think in the long run you'll find it a lot easier/more useful. Good luck - PJH

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