I'm a home cook with not much experience making pastry dough. I'm in the middle of making classic puff pastry (flour, butter, salt, water, no leavening) and again I'm stuck on the same point. I always seem to need more water than the recipe calls for. Funny, because I live in a damp climate which I thought meant the flour would have more moisture and require less liquid. I'm using an all purpose white, unbleached, organic flour.
I'll add the amount of water, lightly mix, then add more water, lightly mix, then add more water.... I assume all that extra mixing will overwork the dough, but without trying form a ball, how will I know there's enough water? What am I doing wrong? How bad is adding too much water vs. overworking the dough. Thanks for any help