Hi Dave, I suspect this might have to do with how you've been accustomed to measuring flour by cups before you started weighing your ingredients. If you typically scooped your flour into the cup, this tends to yield a much heavier cup of flour, which won't match up with the weight we assign to a cup of our Unbleached All-Purpose Flour or Bread Flour (120g/4.25 ounces). To arrive at that weight, we use this method to measure a cup of flour. When baking some of your favorite recipes, you're bound to notice that the batter or dough seems much wetter than it used to. 

Another possible cause would be if you tried to substitute another type of All-Purpose or Bread flour in place of the flour we call for in our recipes. Here the wetness might be the result of using a lower protein flour, which will absorb less liquid. 

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