Hi Anne, are you cutting into your loaves when they're still warm? This will almost always reveal a somewhat gummy/moist internal structure. This is because as breads cool they continue to release moisture, and the internal structure isn't completely set until the cooling process is complete. For more help troubleshooting, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). You can also reach us via CHAT. 

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