Talking about the hydration ('dampness') of the flour itself here. In "Breadmaker's Apprentice" he says that 1lb of flour is always the same amount and doesn't really mention how damp it is or isn't. Does that still play? Or is most usable flour dry enough that it doesn't matter?
Let's say it matters less than differences in ability of different flours to absorb water.
Mike
my flour is maximum 15,5% moisture according to the specification. in stock it will lose a bit. especially in freezing weather.
there's a rule in industrial bread manufacturing: if you lose 1% water in the flour you have to add 2% during kneading. (there is more dry stuff in the same weight of flour)
breadbaking at home:
bread 800g: 60% dough (300/500) = 500g flour means 75 g intrinsic water. and 70 when 1% moist is lost
5g difference on 300g water = 1,67%
so it is always within the error of measurement when you use a kitchen measuring cup