We're sorry to hear about this experience, Barbara! We wonder if another brand of flour was used here, bleached flour or flour with a lower protein content will absorb less liquid — our all-purpose flour is a bit higher in protein content than most others available on the market at 11.7%. Also, if it was very humid where you are, the flour will absorb less moisture in a recipe as it's already absorbed some ambient moisture from the air. Another reason that the dough might have been so soft is if there was a measuring error, either something touching the bowl throwing off the measurement or an issue of forgetting to press the "tare" or "zero" button between ingredients. We hope this can help! 

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