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Crumbling = allowed to cool too long?


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I just cut up a batch and had lots of crumbling. This was from a recipe that normally gives me no problems at all, so I think the problem is that I let it cool too long before cutting. I left it in the fridge for most of the day and then it was the next day still before I cut it, when usually I cool and cut several batches in one day so that none are cooled more than a few hours. Am I on the right track with thinking cooling too long might be the problem?

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