Hi Sarah, sometimes when you grind your own flour you may need to add a bit more water to the recipe, depending on how absorbent your flour is. Feel free to tweak your recipes a bit to be sure that you achieve a soft, supple dough. You may also find it helpful to bake your loaf when it hasn't risen quite so high in the pan. Bread that rises excessively is more airly and light, but also a bit drier and ultimately more likely to crumble. A slightly denser loaf should be moister and hold together a bit better. There are other ingredients that you might consider adding to your bread, which can help with moisture retention and keeping quality, including our Potato Flour and our Bread and Cake Enhancer. 

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