So we’ve made our way through almost the entire bag and not had a success yet. First time I made the dough, I forgot to cover. The dough didn’t rise and it developed a hardened outer shell. So made it again and covered it - same problem. Hmmm, maybe yeast was old. So third batch, made with active yeast bought that day and covered it, exact same result. It’s not rising and it’s tough. We follow the recipe exactly. We are at 7500 ft outside of Albuquerque (high mountain desert), so dry and high elevation. Is that it? And if so, what do we do??

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