I have found that temperature/humidity changes will change my dough texture drastically and what once worked for me the day before, doesn’t always work for me the next day. So I’ve learned to “listen” to my dough. If I need to cut back on water, add more flour, or lessen/up my bulk rise times, I do. Following the recipe (especially our  recipe) to a T, isn’t always the answer. I want you to learn how to go with your gut. So what I’ve created with our recipe is a starting off point to follow and then adapt as necessary. I hope that you’ll learn to tap into those ancestral skills and become “one with your dough” . I know it’s cheesy, but that’s truly when the therapeutic healing journey starts happening, in my experience.