I've been using a recipe for rolls and bread which has been working every time. Now the dough has become much wetter for some reason. I have tried carrying on working it to see if it came together but it didn't and have also added some extra flour but that changed the texture a bit.
Does anybody know why this would happen? I haven't changed any ingredients but the dough seems harder to rise as well. Could the temperature be a factor?
Any ideas? Am not sure whether to reduce the water or add extra flour at the end. Frustrating.
what temps? room, dough temp, water temp, all of the above? sure it could!
More details needed, please.
To add to Mini's comments, If you have change the flour it may not absorb water the way the other flour did.
Just one more consideration.
Your flour is holding onto moisture and you don't know it. Make your dough to "feel" not to a strict measurement.
to the air or is the relative humidity risen lately? If you have entered a rainy season or humidity has risen in the kitchen lately or the heat has been turned off. This will affect the flour if air circulates around it. More moisture in the flour means adding less water to the dough for the same dough "feel" as Stuart has mentioned.
Hold back some of the water instead of adding flour. Water is an easy adjustment. Flour on the other hand affects all the other ingredients percent wise, with slight changes and additions in salt, yeast, fats, etc.
Thanks for the replies. I have been holding back a little of the water each time and only adding if needed and this has been working. We have had A LOT of rain recently and it has gone cold. It makes sense that outside influences affect the dough but it's confusing when you are first starting :) Great advice.