Hi Lauren, I don't think using our regular whole wheat flour in this recipe would cause your dough not to rise well. However, it does absorb a bit more liquid than the white whole wheat flour, so it wouldn't hurt to add a touch more liquid to the recipe when using this flour. I'm guessing the more likely culprit is how you measured your flour. It's easy to add extra flour to a recipe, especially if you measure your flour by cups and tend to scoop the flour into the cup. For our flour and recipes we recommend either weighing your flour, or using this method to measure your flour by volume. Try to aim for a soft, supple dough. Dough temperature can also have a big effect on how well your dough rises, so you may find our blog post on Desired Dough Temperature helpful as well. 

• Reply