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your salt % is low i think your finishing the mixing on a high temp , and not allowing the dough to cool to cooler temp before covering it (give it an hour and half) ,also you are leting your dough out for 6 hours all these factors making your dough over ferment . and i THINK that is what...

Tom do give great advises. but who is Tom ?

Otis you add water to flour or flour to water!!?

Otis where do you get your suplies of Christopher ranch garlic ?

how can hide the ingredients that go in my seasoninig? what kind of fillers or ingredients that i can use so people wont know my recipe? please help thank you