I am not, I'm mainly nervous about the butter melting as it is quite warm in my area at the moment. Usually the butter is pretty liquid-y by the time it comes out and the dough starts getting a bit moist when it starts to tear. The dough isn't firm, it's a little bit like play-doh, firm but gooey, it doesn't really stick to my fingers, but it can stick to my countertop. I'm measuring by weight in ounces, and I'm pretty exact about it.

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