It sounds like it's oxidized, which isn't bad, it's still OK, just an off color. To prevent this you can always add about 1/2 teaspoon of vinegar or lemon juice to your dough. We're surprised to hear it hasn't dried yet. It's possible that there's just a lot more moisture in the air than we had in our test kitchen, so it just may need more time. Annabelle@KAF

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