Hi, I tried to make these with no yeast too. I added more sourdough starter, and because of that my dough was too wet and difficult to handle. should I stay with the original amount of sourdough, is it just a matter of waiting more for the second rising? anyways, when ready it was really really yummy, despite of it's bizarre shape. and it browned beatifully, without paprika or anything, just butter and happiness. thanks a lot, Ju

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