These look SO delicious. Do you think they could be made with sourdough starter? If I used 1 c. fed starter to replace 1/2 c. flour and 1/2 c. milk, and omitted the yeast, do you think that would work or would I need to make additional adjustments? Thanks in advance for any tips!! Jennifer, I hesitate to give any advice at all on changing this recipe. The leavening/flour/liquid ratio is SO crucial, I just wouldn't guarantee anything. But give what you mention a try, making sure the dough seems to be the same fluidity as what's in the picture/description; see how they turn out, and let us know, OK? Good luck - PJH

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