Hi Tamara, if you used a flour with a lower protein content than our all-purpose flour called for in this recipe, it wouldn't absorb as much moisture and wouldn't develop as strong of a gluten structure, so it would make for a slack, sticky dough. In those cases, it helps to hold back some water. You can also always sprinkle some flour onto your work surface, it won't be written into the recipe to do so, just aim not to add a lot if you can. 

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