Why do I need way more water in my bread recipes this year?!

Are you weighing or measuring your flour? Not only does the weight change with additional or less moisture in the wheat, thus reducing the volume needed in baking, but the atmospheric moisture can affect the results as well. With the exception of one 50" rainstorm this year, we're pretty dry here in the mountains of southern California.

If you're using your usual recipe then I suggest the flour is of poor quality. I always buy Tesco flour and because it's cheaper than most, I always have to use more water. I'd put it down to the quality of the flour.

With cold winter weather, the furnace seems to suck all the moisture out of the air and humidity really does effect baking and how much water you need when baking things.