I've generally had to use more flour in dough recipes than the recipe
calls for. I'm guessing that this is because I'm in an area with higher
humidity than average.

What humidity is assumed by typical recipes--is there a standard, or is
it just whatever it was at the place where the recipe was developed?
And is there some kind of formula I can use to calculate how to adjust
for higher (or lower) humidity, or are there published tables for this?
Or should I just start keeping a log of every dough I make, recording
quantities of ingredients, humidity, temperature, and result? (Would
air pressure also be a useful variable to record?).

--
--Tim Smith