Made the KA recipe on this website once..came out like a brick. did not rise enough. 2nd time came across a video on breadtopia.com that was a KA version still the same results. The first rise did not rise double took 2.5 hrs. Used rapid rise instant yeast. Does that make a difference? The guy on the video did not kneed his dough a lot and used white wheat flour. I used KA 100% whole wheat flour. I've read that using all wheat flour you don't get a great rise? Is that true? I want this bread to look like the picture. Should I've kneed the dough more. HELP! To be brief, rapid rise yeast is great for doughs with a single rise. If you follow traditional recipes, an instant or an active dry yeast would be better (be sure to dissolve the active dry yeast with some of the water in the recipe before adding to the dough). Finally, bread doughs will occasionally require more liquid than the recipe states depending on the weather: adding 2-3 Tbs will often do the trick. Finally, overproofing (letting the dough rise too long before it goes into the oven) can result in a flat, dense loaf. Still, it sounds like there might be some measuring troubleshooting and ingredient advice to discuss at greater length than on the blog! We would be glad to discuss all of these questions either on the Bakers Hotline (1-855-371-2253) OR on Bakers Chat (http://www.kingarthurflour.com/contact/) Kim@KAF

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