We're sorry to hear that you had some trouble, Zoe! It sounds like there might have been an error when measuring the liquid for the recipe. Another reason a dough might come out too slack is that flour with a lower protein content or one that was bleached was used — our flour is a bit higher in protein content than most others available so if you're using another brand, especially if it's bleached flour, you'll want to decrease the liquid as it won't absorb as much. We'd suggest holding back a 1/4 cup of water and adding it slowly as needed to achieve the proper consistency. We hope this helps for future baking adventures! 

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