We're sorry to hear that you're having some trouble. Elizabeth! This dough should be soft and slightly tacky but not overly sticky or difficult to work with. We wonder if you're using a flour with a lower protein content — our flour has a higher protein content than most others available on the market which causes it to absorb more liquid. We'd suggest holding back  1/4 cup of the water in the recipe and adding it slowly as needed to make a smooth, tacky dough.  Another reason the dough might be too sticky is if it's hot and humid where you are. In weather like this, the flour will absorb ambient moisture from the air, which lessens how much it'll be able to absorb in a recipe. If this could be the case, we'd recommend checking out our Winter to summer yeast baking blog article for details on how to counteract this. We hope this can help and happy baking! 

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