Does anyone have any suggestions on how to get my dough to rise? I can make a beautiful picture perfect loaf of bread using commercial bread flour. i have switched to organic bread flour also known as "heavy" bread flour and it seems to live up to its name! I've tried to alter the recipe, but my bread turns out like a brick everytime. any suggestions before I throw this flour out? By the way it is fresh flour from the mill.
thank you
All my breads are made with organic flour - from stoneground wholemeal fresh from the mill, to more commercial whites sent by courier - there really shouldn't be a difference. However you might find that an organic bread flour is missing some of the "flour improvers" (e.g. Ascorbic acid) that might be sneaked into cheaper non-organic flours.
More information is needed though.
-Gordon