Hi Tatiana, if you can measure your ingredients by weight, then you can make a simple 1:1 swap. If you're measuring by volume, you may simply need to add slightly more flour or liquid to achieve the desired dough consistency. With any yeast baking, we find these slight adjustments are necessary anyways to account for the ambient environment, flour measuring technique, etc., so the flour swap shouldn't prove to be much of an added complication. Happy baking! Mollie@KAF

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