The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My doughs are too wet!

ngolovin's picture

My doughs are too wet!

Hi all,

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!


LindyD's picture

Do you keep your flour in an airtight container?

If your kitchen is very humid, the flour will absorb some of that humidity.  As  you noted, different flours have different rates of moisture absorption, especially rye.

Why not just hold back some of the water during the initial mix of ingredients?  It's easier to add a tablespoon of water until you get the right consistency, rather than adding more flour - which can really throw things off.


fminparis's picture

When I make recipes I use in NY while visiting kids in L.A., I have to cut down on the water, or increase the flour in cakes. It's the humidity.  Nothing is written in stone; adjust your recipes.

Yerffej's picture

Assuming that you have not changed the flour that you use, this is almost assuredly a humidity issue.


cranbo's picture

Don't discount the water, it does make a difference. Try the same recipe with some bottled water and see if the results are still too wet. If so, then you're probably right on about the humidity. If not, could be that your new water is too soft. 

The other factor you haven't mentioned is the flour. Are you using the same brand of flours? Different flours will definitely have different absorption and gluten development properties.