In very humid months it is a good practice to hold back a small portion of the dough water to compensate for the extra moisture held by the flour.

Name: In very humid months it is a good practice to hold back a small portion of the dough water to compensate for the extra moisture held by the flour.
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Question

Quizplus · Accepted Answer

Flour can absorb moisture from the air in very humid conditions, making the dough wetter than intended. Holding back some water allows for adjustments to achieve the desired dough consistency.

In Very Humid Months It Is a Good Practice to Hold