Hi Jan, I suspect you're not getting as robust of a rise because of the extended refrigeration time. Even though this recipe allows for up to 72 hours in the refrigerator, depending on how warm the dough was going into the refrigerator, your dough might be slightly over-fermented by the time you go to use it. This would definitely contribute to a dough that doesn't rise as well. The rise may be further reduced by the additional ingredients you're adding. For best results, I would minimize the time in the refrigerator to 24 hours or less and see if you get better results. 

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