I’m making this recipe as I type. It rose wonderfully over night. But it was so sticky, I had to work more flour into the dough to get any shape to it. Very messy to work with. I’m afraid even after the 8+ hrs in the fridge, it’s going to flatten out when I bake it. Frizbies perhaps! I live in Florida so my house is about 76 degrees. Do I need to reduce the amount of water. Suggestions welcome. I’m old school, a recipe follower… retired HomeEc teacher.

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