We're sorry to hear that you're having trouble, Mary! Could you share more details about how your bread turned out? If you have a really active starter could the dough have over-proofed which can result in a collapsed loaf? The dough could have also been a bit dry due to the high-gluten flour which will absorb a bit more liquid than bread flour, making for a dry dough that doesn't rise as expected. We hope this information can help and we look forward to chatting further and hearing about your next loaf! 

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