First … if you have a formula that works for you and makes great bread, THAT is the only important thing! You know what the dough should feel and look like - YEA!
If you read all comments, you will see that some say too wet, some say too this or that … there are so many variables: flour brands, measuring, humidity, temperature, etc.
That said, you referred to water in cups (volume). If you are measuring flour in volume vs weight, it might be that you just have more flour or flour(s) that absorb water differently than Eric’s. For example, the white flour I typically use is a hard red spring wheat flour that measures 38g for 1/4 cup. Many AP flours measure 30g for 1/4 cup.
Additionally is flour fluffed or compacted - you can search on “flour measuring” to see variables. Measuring by weight takes most of that variance away. I don’t have issues using my flour when I measure by weight. And, when substituting a flour specified in a recipe, if I stick to the recipe weight (I’m talking recipes by an author whose weight measurements I trust), I have no issue with substitutions. Bottomline … measuring by weight is accurate, measuring by volume is not.