alt Hacker NewsYou'll know if you need to add more flour when it comes time to knead. There's no such thing as accuracy in cooking, and especially not baking.
You'll know if you need to add more flour when it comes time to knead. There's no such thing as accuracy in cooking, and especially not baking.
Baking--along with fermentation, curing, and certain brines or other solutions--is the subset of cooking where accuracy of the masses of ingredients matters more than most others.
And yet still you are right you must often adjust significantly in baking for other factors (temperature + yeast activity, humidity, flour grind and composition, and general feel on kneading).