Hi Guys, I'm wondering why our stores dough is all of a sudden softer and wetter ? We use Tom Lehmanns Dough Management Method and the only thing that has changed is the weather. It's gotten colder. Our Winter here on the east coast of Australia came on really quickly in basically a week. The first few batches of dough that week I noticed the finished mixing temp was too low (around 77 farenheit).........and that's when the dough came out softer and wetter. Since then I've tried one batch with water that I've warmed up using one of Tom's formulas (the 145 farenheit minus dough temp).....and there's been improvement to a better finished mixing temp of 80 farenheit). But I would say my observations are that it was still softer and little bit wetter. This doesn't give us the cooked pizza characteristics we're after. Any thoughts appreciated ? Oh......the other observation is that is was a smaller batch that we were trying for the first time. About 1/4 the usual full bag batch (for a very quiet monday night).