We're sorry to hear that you had some trouble, Ruth! It sounds like the dough might have been a tad dry. Most often when this happens it's because a tad too much flour snuck its way into the mixing bowl — we recommend either using a kitchen scale to weigh your ingredients or using the fluff and sprinkle technique for measuring flour in volume. Also, whole wheat flour absorbs a bit more liquid than all-purpose flour. When using whole wheat flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. We hope this can help for future baking adventures! 

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