Fellow Bakers of Hawaii

Does it feel like you add extra flour to your yeast recipes to get a workable dough?

When I make any yeasted dough I find the flour is almost never enough to obtain a workable dough.

I know what I’m doing. I follow recipes accurately and I use a scale when weights are provided. If I measure I use the “scoop and sweep” method.

I use recipes from NY Times, ATK, All Recipes and a handful of other sites. Inevitably I add more flour to almost every yeast dough recipe. Frequently, significantly more flour. I made a pizza dough recently and the dough looked like a thick batter.

I can understand getting a recipe that’s off once in a while but it seems like almost every recipe. I’m adding more flour, like a lot more sometimes.

I have no issues with cookie dough or pie crust. Only recipes with yeasted dough are always an issue. They all come out too wet, too sticky. I keep thinking there’s some issue with humidity or I don’t know what living on an island in the middle of the Pacific Ocran.

My ingredients are not old. I store flour in zip lock bags inside Tupperware-type containers with sealed lids from Amazon.

Does anyone else find they have to add (sometimes much) more flour to get a workable dough from most recipes?

I am starting to wonder if geography is a factor.

The breads and rolls come out great (family and friend consensus) after extra flour added.

Maybe living on a high floor in a condo near the ocean has something to do with this. Do any of my fellow bakers experience this? Or is my condo in some sort of time warp?

Edit: just as I was about to post I grabbed a pic of bread and added it to the post.

One person gave me a gentle nudge and I replied, hopefully, with a veiled mea culpa and a little humor.

I scrolled down further in the comments and someone went full-blown ad hominem. I don’t want anyone to burst a blood vessel the day before Mother’s Day.

So to clear up any confusion: not my bread! I downloaded a pic