Flour and humidity
I'm trying out a new recipe, which is too wet even if I weigh everything carefully and use 100% hydration starter as required. I wondered if living in the tropics, in the rainy season, would affect my flour. So I googled.
Note that Hawai'i is not on the map. I'm in the city, not the rain forest ... but it can still get humid here after it rains. Today is 70% humidity and it hasn't rained hard for days.
I also found this Fresh Loaf thread:
I think I will follow the recommendation there and add extra flour until the dough feels right.