If dough seems too wet, then the water to flour ratio may be too high. Remember, butter has water in it, too, and so does your starter. Slowly add more flour as you knead it. Dough will still be tacky when all ingredients are added, so knead for 7 minutes to allow the flour to absorb more water. Using lard instead of butter may help, as well. When you’re done kneading, it should feel dewy. Make the dough balls and let rest for an hour. The longer, the better. Then get a dough ball and dip it in flour, shake it all off, flatten by hand, start rolling from the middle up then middle down, do this a couple times to where it looks like a long “shoe” then turn 45° and repeat the steps. Keep repeating until the desired thickness/size is achieved. Dough balls should weigh approximately 55 grams each.
