Hi Mikala! When we hear of loaves that are coming out a bit flat, that could stem from a number of things. Yeast health, proper hydration of the dough, development of the gluten network as well as proofing time can all affect how a loaf turns out. Baking temperature can also play a part (if the oven is not hot enough or does not maintain the proper temperature throughout the entire bake). First thing we would recommend is to check in with the freshness of your yeast (take a look here for more info on that). If that yeast is looking good, then we would check in with the amount of time you are letting your doughs rest for before baking. If they rest for too long , you run the risk of over proofing, which can result in loaves that are flat. 

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