simply move to somewhere with less variable flour moisture content!
take that, canadian mid-wester!

but yeah, the flour moisture content could be an issue i guess.
invest in a flour-dehumidifying machine?
it would be best to be able to establish the water content simply and easily, in the domestic kitchen.
maybe a b3tan could devise some simple test for us?
( blaireau69 , the Cumbrian Travis Bickle., Sat 5 Jun 2010, 17:42, 1 reply, 15 years ago)

Elizabeth David says you should warm your flour in a cool oven before use
She mostly talks about doing this so the yeast gets a headstart, but I think it also allows for more accurate measuring of the mass of flour to water, since the flour comes out of the oven very dry. Except that, given you generally want to warm the bowl as well, you need to keep your scales tared with the weight of the bowl (or, I suppose, know the weight of the bowl).

In my experience, an electric fan oven is great for this, and practically the same equipment I used to use when measuring moisture contents of samples in the lab. In the lab, I had the oven at 100 C. At home, out of deference to the bowl, I tend to use about 50 C, maybe a little more.
(Skittlemcfluff ......................, Sat 19 Jun 2010, 0:41, Reply)