I've been grinding hard white wheat berries to make bread for several years. I just got in some soft white wheat berries. Evidently the ground flour from the soft white berries needs extra moisture in the recipes and I just can't figure out the increase. I tried to make flour tortillas yesterday (it's usually pretty hard to mess up tortillas) and they came out too dry. Any thoughts on how much I should have increased the water? 9oz flour 1tsp salt 1/3 C lard 1/2 C water **I did add 1/2Tbsp of dough enhancer that was not in the recipe. Does anyone have any suggestions or shall I just keep plugging away until I find the magic ratio? IDoes anyone have a repeatable methodology on how much to increase the moisture in recipes when using soft white berries in any recipe?