Hi Vicky, we appreciate your desire to be super precise and use a formula to figure out how to alter your yeast dough. However, there's just too many variables to pin it down to such an exact science. The weight of 1 cup of flour depends primarily on how you get the flour into the cup — do you scoop straight from the bag of flour? Do you fluff, sprinkle, and then sweep it level? If you know you're baking in a relatively humid environment, you might want to start with the ratios we use in this post here: reduce the liquid by 10% initially and see how you like the results. If you find that dough is a bit too stiff, you can note that and try a lesser reduction next time (say, 8%). You'll start to narrow in on just how much you should reduce the liquid by the more often you bake and take notice of this adjustment. We're guessing you'll need to hold back about 5 to 10% based on experience. We hope this helps and we wish you good luck! Kye@KAF

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