Interesting, Marsye! We're sorry to hear that your dough didn't turn out quite right this time! It could be the flour, all-purpose flour will absorb less liquid than bread flour. This can also be caused by a change in the brand of flour, different brands of flour have different protein contents so one with a lower protein content than you normally use could result in a wetter dough. It could also have to do with the weather, in warmer, humid weather flour will absorb less liquid. You can learn more about this in our Winter to summer yeast baking blog article. We hope this helps! 

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