Why does flour need more water when I make bread here?
I live in Allen, TX ( a suburb north of Dallas) and have noticed that everytime I make a recipe (and I mean every single time), I need to add 1/4 to1/2 cup or more of water over what is given in the recipe.
Why is that?
I am new to baking and this forum (my first entry!), so be gentle amigos! :-)
Thanks in advance.