I live in Costa Rica at 6000’. It is extremely humid here but chilly. I find that typical adjustments for high altitude baking don’t work for me because they assume less humidity at altitude. I have been suspecting that my flour carries extra water because of the humidity. Is there a formula for figuring out what the percentage of excess water is. If I weigh a cup of my flour and figure out how much heavier it is than “normal” flour (120 gm/cup?) would it tell me by what percentage I should reduce my liquid. Is this for all doughs, not just yeast doughs?

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