Hi there, Martina! If a baker is using our flour and our recipes we'd recommend increasing the liquid by 2 teaspoons per cup of flour substituted but in the case of the other comment you're referring to from Kat back in October, we don't know much about that baker's recipes so it's best to start with a lesser amount and add more if needed rather than to make an overly wet batter or dough. We hope this helps to clarify and happy baking! 

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