Tristan, if you happened to substitute another brand of all-purpose flour this could result in a stickier dough, as our Unbleached All-Purpose Flour is on the high end when it comes to protein content for all-purpose flour. This means it will absorb more liquid than another brand of all-purpose flour. You could either reduce the water amount by a few tablespoons, or add a few more tablespoons flour to adjust for this difference. If this doesn't sound like what happened to your dough, please give our Baker's Hotline a call at 855-371-2253(BAKE). We'd be very happy to help you troubleshoot! Barb@KAF

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