OK. Good suggestion.I've read that one can dough in by underletting, lowering the mash pipe with grist into the strike water, and that doing this reduces the likelihood of a stuck mash. I tried this on my last batch, and used a cutting motion with a mash paddle rather than a stirring motion and my mash didn't get stuck and had much better flow. There was also no evidence of dough balls. Could be worth a try if increasing the strike volume doesn't solve the problem.