this post was submitted on 12 Oct 2024
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Regarding added liquid: one of the reasons it can vary so much is storage method and local humidity. We store our flour in plastic bins and in a very dry part of the house so I always need to add more liquid to recipes. Another reason is measuring by volume - flour can be compressed pretty easily (by the weight of other flour or tapping flour into a measuring cup) so volume measuring can be pretty shifty - a kitchen scale can really help in that regard.
Humidity is probably it, I did weigh out all the flour.
Was it 2 cups buttermilk or 2 pints? It seems very dry.
2 cups, but like I say, did not seem like enough. I kept adding until I got a dough that felt right.