If your making a souffle for dessert, how does pastry dough
figure into the picture.....for more volume, you are going to need
to increase the amount of whipped egg whites....if you are working
with chocolate and making a chocolate souffle, its a different story,
your going to need a little less base and a little more whipped egg
white.......Most souffles will start to fall a little after leaving the oven..
....they should come out of the oven and go straight to the table.
Another thing that might decrease the rise is failing to butter and coat
cooking vessel or souffle dish with sugar.....good luck.....