Sue, I had the same problem, I had to add more flour to get the dough to the point that it wouldn't be runny like batter. There was no way I could have shaped the dough into anything, it would have run across the countertop. I live on the water in the Atlantic maritimes, perhaps the high humidity here makes my flour moist to begin with. I keep it in the pantry. An article about adjusting amounts for climate is a great suggestion.

• Reply