We have made two half-batches batches so far, because I don't have room for a humongous bucket in my fridge. The first was exactly to the letter of the recipe, using weights instead of cups. It made fantastic ciabatti and a big baguette. Second batch I used 1 cup of whole wheat and the balance of flour (to one pound). But hub likes a taller loaf. Any advice for getting it taller instead of so spread out? Is it too wet? great recipe to play with--I love kneading and used to bake a lot BK (before kids) but don't have bandwidth for the mess or the planning it requires. This recipe seemed perfect. But we need bread for sandwiches and can't use milk in baking. any ideas? Hi - Adding whole wheat will always results in a shorter, flatter loaf. And yes, a dough that's gone a bit too far towards the slack (wet) end will result in a flatter loaf, too. If you strike just that right balance, you'll get a nice, round, high-rising loaf; try adding 1/4 cup less water next time, OK? See if that does the trick. Good luck - PJH

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