My doughs are too wet!
I just moved to upstate New York (Capital region) from the Indianapolis area. Anyway...I have noticed that the doughs I am making, using the same recipes/formulations I used in Indy, are much wetter. I am having to add as much as 2 - 3 oz of flour to the dough to get it to be self supporting. One piece of info is that my house in Indy was air conditioned. I am living in an un-airconditioned apartment until my house, here, is completed. Is this an issue of moisture adsorption, by the flours (white, whole wheat, rye), from the air or perhaps it is hard vs. soft water (water softeners don't get you all the way!). Is it something else? I would be interested in people's input. Thanks to all!