This tried and true recipe has been used for decades without such a glitch. How can a carefully followed recipe, used successfully countless times, fail so dramatically ?
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Merrill is a co-founder of Food52.
What a bummer! Did you do anything differently in terms of the way you measured your flour or other ingredients? Maybe you used a different butter than you normally use? Are you somewhere where the air is particularly dry?
No Merrill, nothing different. That's why this has us so puzzled.
Sorry for the delayed reply. I got lost in the recipe sections of Food 52. Fast becoming a favorite source. Well done -bravo.