We're glad you so enjoyed the flavor, Barbara, and we should be able to help with the texture and rise. There are a few things that could be going on here. For example, how are you measuring your flour? If by volume, are you using our fluff, sprinkle and level method (as detailed here: http://bit.ly/1Q2PToo)? Was your dough fully kneaded? The kind of yeast you use to augment the rise of your loaf can also make a difference. We recommend using an active dry or instant yeast, but not Rapid Rise or its like, especially when prolonging the second rise in the fridge. Your shaping technique can also play a role. We'd be happy to talk through the various potential pitfalls if you give our free Baker's Hotline a call at 855-371-BAKE. Hope to hear from you! Mollie@KAF

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