I made the Classic Birthday Cake with the sourdough insert. I called and spoke with one of your Baker Support Staff as to when to add the sourdough substitution. They indicated to add at the end at room temperature, which I did. I watched the video of the Classic Birthday Cake (no sourdough substituted) to be sure I was doing all correctly. All looked fine, until I took the cakes out to test, finger poke left an indentation so I bake another 5 minutes. When the cake pans came out of the oven the layers were very short. Very little rise. Since this was a Birthday Cake for my brother-in-law, I went ahead and iced it, but the cake with 2 layers and icing was barely 4" tall. I made another cake with out sourdough in it and it was fine. So I kept the sourdough Birthday Cake and we're eating it at home. Taste is good, but a bit dense and doughy vs flakey cake. Why would the sourdough discard make the cake not rise?

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