Thanks for reaching out, Kate! The most common reason dough turns out dry is if any extra flour was packed (which flour likes to do!) into the measuring cup. If you prefer not to measure by weight with a scale, the most accurate way to measure your flour is to use the fluff, sprinkle, scrape method. If you did measure by weight, and used the flour that's called for in this recipe (versus a flour with a higher protein content which would absorb more liquid) it could have been the weather. Dry weather can cause dry dough and adding a little extra liquid can help. 

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