We like that trick too, Victoria - thanks for sharing! The fact that the crumbliness only happens sometimes makes us wonder if you're measuring your ingredients by volume? If so, there's a good chance that you're getting a different amount of flour into your dough each time you bake, resulting in some batches that are drier than others. A cup of flour that is scooped directly from the bag of flour and leveled off, for example, will be heavier than a cup of flour that is measured by fluffing up the flour in its container, sprinkling it into the measuring cup, and leveling it off. For best and most consistent results, we recommend measuring by weight, or if measuring by volume, to try and keep your measurement method consistent. Our recipes assume a relatively light cup of flour, so when baking with us, we'd recommend using the fluff, sprinkle and level method described above and demonstrated here. More questions? Feel free to give us a call at 855-371-BAKE to chat directly with one of our bakers. Mollie@KAF

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