(no subject)

[dolari]

Okay, ancient cooking fans, I need your help: I'm making Bolletinos Artos, and for the umpteenth time, I've needed to add triple the amount of flour to get a good dough that the recipe asks for. While it hasn't baked yet, I'm almost certain it's not going to rise like it hasn't before. Have you ever been able to make this correctly, and if so, what recipe are you using?