My baguette dough is not rising! I use the Baker's Companion recipe, a scale to measure and King Arthur bread flour. I bake them regularly and have been pleased with results. The only new thing is that this past weekend I was at King Arthur for a baking class and bought the instant yeast. I make my poolash the night before and it has that pock marked moon finish, although it does not seem to be as high as before. My dough rises marginally and my baguettes are coming out like breadsticks. Could it be the yeast? or is my flour old? All other factors are unchanged.I keep my yeast in the freezer, although I have always done that without problems. Any help? thanks. Loved the class by the way.

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