It s not difficult. The ratio of flour to liquid is the most critical, yet the most easily remedied factor in any bread recipe. It is a variable because flour varies in its ability to absorb moisture. The causes of this could stem from rainfall levels during the growing season, the moisture content of the grain during harvesting, the milling process, how it has been stored, or the humidity levels in your climate. Other basic information you need to know is what is defined as liquid in a recipe.
Liquid is any ingredient which contributes moisture to the dough.
Fats and liquid sweeteners also add moisture, but for recipe development, they are considered in their own categories. Fats, also called shortening, include butter, margarine, or oil. Their main function is to lubricate the fibers of the dough. All ingredient amounts are based on the amount of flour in the recipe. To create your own recipe or adapt one of your favorites to your bread machine, use this simple formula.