Hi Heather, the dough should be just slightly tacky to the touch, so we're glad you followed your baking instincts and added more flour to make a workable dough. Sometimes this is necessary when using a low-protein content flour (like other brands other than King Arthur Flour). In these cases, add additional flour until the dough comes together and is smooth and bouncy. We hope your challah still turned out deliciously! Kye@KAF

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