We're wondering if you perhaps used another brand of flour other than King Arthur Flour. Our flour is known for being higher in protein than other kinds, which means it absorbs liquid more readily. With other brands, typically more flour needs to be added in order to get the same results. Try using King Arthur All-Purpose Flour if you're not already doing so, and be prepared to add additional flour as necessary to make a smooth, slightly tacky dough. Kye@KAF

• Reply