One person commented that a recipe they tried was too liquid to shape. A lot of older recipes have a range of flour to add in the recipe. As you said somewhere in this article, the flour will have different levels of moisture in it. Not only by season but by the area of the world you live. I live in the desert in New Mexico. My rolls and bread always use more liquid, regardless of season, than called for in the recipe because the flour absorbs more liquid because it's dryer to start with. Knowing what a dough should look like and feel like is part of baking. If a dough is too liquid then add more flour. If it is too dry add a little more liquid. Keep trying and take notes. Eventually it dough will be perfect.

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