Laura, thank you SO much for bringing up this subject! As you say, flour can be very “fickle,” absorbing moisture from the air during hot, humid weather, or drying out when it’s cold/dry out. The result? A recipe that worked just fine in the summer may make noticeably dry dough in winter (and vice versa). I like your suggestion of leaving a cup of flour out, then adding it gradually as needed. Thanks so much – ditto for the colored ribbon tip. We were thinking of putting food color in our dough, but ended up thinking it might just look too muddy (AND be a waste of perfectly good dough!). Next time – ribbons! Thanks again — PJH@KAF

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