Very dry flour and climate Help!
Hey all, I live in a very high and dry climate. Our new kitchen addition has 6 (happy dance) glass fronted flour drawers. I keep my bulk flour in Vittle Vaults in the garage, but once it comes inside it starts drying out. I have always needed to add water in the past, but realize that it would be far faster and effective using a standard "extra %" water. I know many of you will say, "just add a little water until the dough feels right", which is fine if you are baking the same breads, but I tend to wander off the straight and narrow.
What % of the total water would you suggest as a constant addition?? Chuck is usually my go to guy for science questions...but please everybody weigh in...