My starter is really vigorous, as you say, PJ, and I tried to make these yesterday without the use of yeast, only sourdough. I tried a suggestion of adding half the measure for sourdough, and it seems I should have added some flour too. I live in Brazil, it was a hot day, and I made the dough by hand... many cons. it came out really yummy, with very nice smell and beautifully browned, but I know they didn't rise enough, and I am sure my dough was too wet. PJ, how much do you suggest I add of flour? and more or less how much more time do you suppose they will take to puff? thanks a lot,

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