Hi.. My dough didn't rise up within an hour so I thought of giving it a little more time. Has anyone else had this problem with the dough? I'm worried. I used whole wheat flour for half the mixture but, that can't be the reason, right? Can someone help me with this? thanks. Hi - using even partly whole wheat flour will definitely not only slow down the rise, but reduce it; the bran in whole wheat flour cuts the developing strands of gluten, and your dough becomes a "leaky balloon." Still, it should rise - not as much, and more slowly, but it SHOULD rise... Perhaps you'd like to talk to someone on our bakers' hotline? They can give you more guidance on this. 802-649-3717. PJH

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