On rainy and humid days, you should add less waer then the recipe calls for. On dry days, you should add more. Speculate what might happen to pastry dough that doesn't include enough water.
It would break apart because of not enough hydroscopic force.
Plese see:
http://en.wikipedia.org/wiki/Hygroscopic
it would cause lumps in the dough
When making pastry dough, the amount of water you add is crucial to achieving the right texture and consistency. Adding too little water can have a negative impact on the dough.
If you don't add enough water to the pastry dough, it may become dry, crumbly, and difficult to work with. The dough may not hold together properly and could easily break apart. This is because water plays a crucial role in gluten development. Gluten is a protein network that forms when water combines with flour, giving dough its elasticity and structure.
Without enough water, the gluten strands may not be able to properly form, resulting in a weak and fragile dough. This could make it challenging to roll out the dough or shape it into the desired form without it falling apart.
Additionally, water acts as a binder, helping to hold ingredients together. Insufficient water can hinder the binding process, making it harder for the dough to come together and form a cohesive mass. As a result, the pastry may not hold its shape during baking and could end up with a crumbly or uneven texture.
So, when making pastry dough, it's important to pay attention to the moisture content of the dough and adjust the amount of water accordingly based on the weather conditions. On rainy and humid days, where there is already a higher level of moisture in the air, you should add less water than the recipe calls for. On dry days, where there is less moisture in the air, you should add a bit more water to compensate. This will help ensure that your pastry dough has the right amount of hydration for optimal texture and success.