I don't know whether it's the atmospheric conditions in Baltimore that give us drier flour or a deficiency in our eggs, but I'd recommend starting with a smaller quantity of flour (240 grams) and adding as necessary.
I don't know whether it's the atmospheric conditions in Baltimore that give us drier flour or a deficiency in our eggs, but I'd recommend starting with a smaller quantity of flour (240 grams) and adding as necessary. The heartbreak of over-dry dough is indescribable, and extra olive oil doesn't really help at all.