Dough is too wet
The last few bread recipes I have tried have been like a batter instead of dough, I have been using about a tablespoon of dough relaxer in them, same recipe, but I end up having to add another cup or so of flour and still batter like, what a mess, I have done this recipe before and it was okay, the bread doesn't taste so great either, more bird food. I need help here, I am doing this in my bread machine, my question is can it be the dough relaxer? I am measuring with a scale. I hope someone can help me here, thanks.