Good morning & welcome to our baking forum. Recently another member asked the same question, & here is the solution I suggested. You are allowed to subst up to 33% of the gran. sugar with honey. Honey attracts the moisture in the air & is also anti~stalling as well. I just do 20% more or less & that works very well for me. It works, it has never failed me. Try it once & see for yourself. As far as the effect moister in the air is concerned with flour, the formula will require slightly less hydration.
Good luck to you & enjoy the rest of the day.