I baked my own whole wheat bread for years, until for a while a shoulder issue left me unable. Then we moved to another state. I picked up baking again, but never was able to achieve the nice height from my standard recipe. I recently learned that our local water is extremely hard and that adding 1 T. of lemon juice to a 2-loaf batch would help. It did, but I still am not gaining the height. The loaves tend toward heavy. Today, I tried again with fresh active yeast I just bought. Same thing. The first rise was lovely, but the 2nd was stunted. What am I doing wrong?

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