Originally Posted by Mad Cook
The issue of moistness could be to do with the flour. Even bags of flour of the same brand can produce different results, absorbing more or less liquid. Depends on the wheat, where it's grown, the weather while it was growing, etc., etc.
I used flour from the same bag, too...I buy it in huge bags because I've been baking every week now for almost a solid year for my Elvis Movie Nights every Thursday. I use Robin Hood flour, so not sure what caused it other than my mixing method. I think I tried toooooo hard to duplicate my first conquest! lol