Hi, Stephanie! Is there any chance that you're measuring your flour in volume? If so, we recommend using the fluff, sprinkle, and scrape method for measuring flour, which will help you get just the right amount of flour into your dough and no more. If you're using a digital scale and are still finding your dough isn't as hydrated as it should be, you may want to consider whether the weather is having an impact on your ingredients, as the dryer and colder months here in Vermont often result in us having to add up to 10% more liquid to our yeasted recipes. You can learn more about this phenomenon here: Winter to summer yeast baking. Happy baking!

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