Too little or too much water
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Hi everyone
Recently I have been having an odd problem. I follow reliable recipes when making bread or use baker's percentages (60 percent hydration usually), and recently my doughs have been either too moist or too dry. I have enough experience to know what a good pizza or bread dough should "look like" and can usually correct it with a few tbsp of flour or water, but why is this happening to me? Here are some relevant factors:
I live in a dry, semi-desert climate at 5000 ft elevation
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