Stored Flour Moisture Content
My flours are stored in Cambro plastic 6 qt. tubs with proper lids. Recently I started checking my flour's moisture content with my woodworking moisture meter. I'm finding percentages ranging from 12% to 16% depending on the time of year, never any lower.
I live in a hot humid area in Florida and I've learned to adjust my dough's hydration based on this information. Example; my French Baguette is hydrated an 59% not the 62% to 63% levels I've read. And my high hydration doughs such as Ciabatta is at 75%. All bake up nicely, color, crust, and crumb.
This is not a big issue for me, but it would be interesting to know what the moisture content of flour in various areas might be.
(Last photo is today's reading of 13%)