humidity will play a big part in the amount of flour that you use. Also the tmperature of your flour will affect it. You will know when there is enough flour in the dough when it will form a mass and clean the sides of the bowl if you are using a large stand mixture. Ir you are having trouble, try a recipe that has a quantity of butter in it. I think you might find that it will be easier to deal with. Also, you might try cutting back on the liquid in the recipe by 1/4 cup. Make sure that your flour is at room temp also.