Hi Craig, thanks for switching to King Arthur Flour, and we're glad to hear you've experienced such a great rise in your baking. The excessive moisture you describe isn't typical of a high protein flour. It's true that sometimes additional liquid needs to be added in order to properly hydrate higher protein flour, and the texture of your baked goods might change a bit with this adjustment. What you might want to try is using slightly less of the high protein flour, so that the hydration levels remain about the same as what you were previously experiencing. We recommend measuring your flour using a scale or fluffing and sprinkling it into the measuring cup (like this). If you're already doing this, reducing the flour by about 5-10% might be just the tweak you need to improve both the denseness and moisture content of your baked goods. Good luck! Kye@KAF

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