I have a question about the recipe "Helen Getz's Springerles" from Amanda Hesser. The dough came out beautifully. However, I wonder about its texture since it stuck to my mold. I divided the dough in two, wrapped it in plastic and put it in fridge to chill while I have my neithersadnordesklunch (though it will involve raw kale). I don't have a marble surface, but it's not humid and I did turn down the thermostat. Should the dough be very stiff? It isn't, though it's certainly not as elastic as sfoglia. Since I am using an intricately detailed, press-down mold vs. a spingerle rolling pin, is there something I should be doing to the carved surface to discourage dough from adhering to grooves? Thanks!
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