Hi,
I have made this recipe 3 times, each time following the directions exactly. I use KA bread flour, I measure all ingredients with a scale. Each time after letting it sit for 20 minutes the dough is so wet it looks like thick cake batter and I end up adding more flour to get a still wet but workable dough. Adding extra flour (usually about 5-6 Tbs) the dough is still wet but more workable. Adding more flour would change the hydration percentage and would seem to defeat the benefit of tangzong. I live in the flatlands of Illinois elevation about 500 ft above sea level. Any suggestions would be appreciated.

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