Hi Charlene, it's a little hard to visualize what's going on with your dough and your sheeter, especially without knowing your exact process. Normally the sheeter should be able to sufficiently flatten and even out the dough. Perhaps gently pounding the seam with a rolling pin before putting the dough through the sheeter might help? Are you turning the dough when sheeting? In terms of the "shrinking" you're experiencing, allowing the dough to rest briefly in the fridge (15-30 minutes) after sheeting, but before cutting and forming the croissants should be helpful. For more help with these issues, please don't hesitate to contact our Baker's Hotline. In this case, photos would be particularly helpful, which you can include via CHAT or by emailing us at customercare@kingarthurbaking.com. 

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