Shao Ping alluded to a way to test a flour for how much water is needed to achieve a good dough consistency. The lovely part is I do not recall which post or recipe I saw that in nor can I recall where she said such instructions are found. I have a wicked time with the doughs being too sticky. I try adjusting the water in a recipe by 10 or 20 percent and then either end up with the dough yet too soft or too stiff. It's very frustrating. If there is a way to figure this out per new bag of flour (I don't always buy the same brand) BEFORE digging into a recipe, I'd be thrilled to know it.