Laura - I live in a semi-arid area (north central WA state) and generally need to add more water than what is called for in most ALL recipes. I use all flour called for along with all liquid, then always have and extra cup of warm water ready to slowly drizzle in until I know the dough is right. I always like when a recipe indicates what the finished dough should be like in texture (soft, firm, slightly tacky, etc.). AND I especially like the pictures KAF have to show what should look like! :-)

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