Depending on the day, why does it take more flour, or less water, to get baked goods perfect?

Question

Depending on the day, why does it take more flour, or less water, to get baked goods perfect?

In: Chemistry

Answer 1

Baking is a precision cooking process. However, you don’t cook in a precision factory where all the parameters can be controlled. So, since you can’t control the room’s humidity and temperature, you have to compensate by tweaking the recipe.

Answer 2

Baked goods don’t immediately go straight into the oven they sit for a while and the water can evaporate at different rates depending on the humidity and temperature.