That’s a tough one. Unless you are planning visitations with members to show them in person how you make a successful version of your dough, you will have to either show them photos or a video or explain precisely how you make the dough, including the exact way that you measure out the flour, the type/brand of flour you are using, the machine you are using to mix and knead the dough, and the exact steps and sequences you are using to prepare the dough. By varying any one of the above factors, you can materially alter the hydration of the flour and create a different “feel”.
If you weighed the flour and water that resulted in a successful result, that would at least allow one to precisely determine the hydration of the dough, but it would also mean that you and the members would both have to have scales. Even with a scale, you would still have to provide most of the above information. I do this as a matter of routine in my posts even when I have posted precise dough formulations based on weights and even when I have posted photos. To the extent that you can successfully explain your processes, the exact hydration percent doesn’t have to be known in order for another member to be able to replicate your results. But, without a high level of detail, there is no frame of reference. It might help if other members posted photos of their doughs made following your instructions so that "Dr. Jerry" can attempt a diagnosis. However, that might take a few visits with Dr. Jerry.
There is only one place that I am aware of online that has attempted to show different degrees of hydration of flour. It is at http://www.sourdoughhome.com/hydration2.html
. I don’t know if that will help anyone, but it at least tries to deal with the issue of hydration when volume measurements are used with different types and brands of flours.