Hi Cheryl! When living in a very wet or humid area, you might consider lowering the hydration slightly to account for all the moisture already in the air. Backing out the water in the recipe by 5-10g per cup would be an acceptable way to do this but ultimately it may be a bit of trial and error depending on your exact climate, how airtight your flour is stored and if the space you are baking in is moisture controlled. Happy baking!

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