Hi Martha! You may find throughout your bakes that the amount of flour or liquid you need to achieve a workable dough will differ based on the conditions that are in your kitchen. If your air is drier, you may find the need to add a touch more liquid. If there is a lot of humidity, you may find the need to add a touch more flour. You certainly can hold back a little bit of flour from your recipes...just keep an eye on the dough as it mixes. If the dough looks a bit wet or loose, you can gradually add some of that flour in. 

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