I have made this recipe three times now after nearly a year of my husband's search for it in restaurants, bread stores and grocery stores. We have been very pleased that each loaf did rise and had the "stinky" quality and distinct taste associated with salt-rising bread. The first two loaves, though, were more dense than I remembered. The third loaf looked just like the salt-rising bread my family enjoyed in the 1940's to 50's from Hecht's Bakery in Bristol, VA/TN. However, when we sliced the bread, using an electric knife and a slicing form, the top crust separated from the body of the loaf on just about every slice and much of the bread crumbled. Still tasted good, but not very toastable! Can you advise me on how to prevent this? Thank you for any help and the great recipe and instructions.

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