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

The AC is almost always on, because Hubby has nerve pain issues that heat makes a lot worse

I haven't been doing as much baking during the summer months as I usually do during the colder seasons

The pantry in our apartment seems to be warmer than in our former residence 

I do weigh my flour, which makes the "too moist, too dry" less of a problem than if I go by volume, but the problem still exists