Regarding the amount of flour to use. The following quote from several recipes has confused me:

*Use the smaller amount in summer, or under humid conditions; the larger amount in winter, or when it's dry out.

On the west coast when the weather is warm, the humidity is very low, during the winter humidity is higher. Your suggested flour volumes don't really apply so I just start with the lower quantity then slowly add until the dough looks right. That's not a very precise way to measure.

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