While I agree on most of this, what you gloss over is the feel of the dough. Any good recipe should mention the desired texture of the dough (wet, tacky, dry, heavy, etc). And because the amount of moisture in the flour can vary (Is it humid out? Is your air conditioner on?), the amount of flour needed for a given amount of water will vary. (At my altitude and low humidity, a recipe can take anywhere from 25 to 30% less flour.) I'm not trying to discourage new backers; I occasionally teach friends and family how to make yeast breads and I always tell them, "You'll learn something new every time you make bread. It may come out a brick, sometimes, but it's a really good tasting brick!" Believe me, I've had a few bricks over the years--and not just when I was learning!

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