Hi Thomas! Great question. When it comes to humidity and bread doughs, you are correct in that it may require a different amount of liquid to properly hydrate a dough depending on the atmospheric conditions in your specific area. Unfortunately, there is not a golden equation that can be used to determine amounts here. On very humid days, you may find the need to add less water, so holding back 3 to 4 Tablespoons in the beginning is a great starting point. If the dough looks a bit too dry still, you can add some of that liquid back in during kneading. Likewise, on very dry days, you may need to add a touch more liquid to properly hydrate. In that case, we would suggest starting with the recommend amount of liquid for your recipe and then adding additional liquid a teaspoon at a time until a proper consistency is reached with the dough you are working with.

• Reply