2 questions -- could I use my sourdough for the yeast, and/or could I use baker's ammonia for the chemical leavening? How much of either would I use, and what amounts of other ingredients would I need to change? We haven't tried sourdough or baker's ammonia in these, but it might be worth a try. I would try using 1/2 cup sour dough starter for 1/4 cup water and 1/2 cup of the flour, and maybe about 1/8 of a teaspoon of baker's ammonia. Give it a try and let us know how it comes out. Have fun with it!

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