The addition of yeast in this recipe helps in the rise and the development of the over all structure. I must draw your attention to the type of flour you may have access to. It may not be as strong as the flour in this formula creating a slacker dough. If you want to venture away from using yeast at all, be sure you are using a healthy fed starter and the dough is not so slack that you are unable to handle it. Your intuition to add more flour was correct. May I also suggest finding a formula that only uses a starter and no domestic yeast. Good luck! Elisabeth@KAF

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