Hi Cate, it's best to go ahead and use the full amount of flour called for in your recipe, measuring by weight (use 375g in this case, even if it looks like it's not a full 3 cups of flour). Then if you know that the weather is particularly humid, you can reduce the amount of liquid in the recipe by 10%. You can always adjust the final consistency of the dough/batter/etc. afterward by adding more liquid if it seems stiff or dry. Check out Winter to summer yeast baking, an article about adjusting the consistency of yeast dough to account for humidity to see how this technique works in action. Happy baking! Kye@KAF

• Reply