Hi K, we're sorry to hear you're having so much trouble getting your bread to rise! What recipe are you making from the Baking School Cookbook? Are you using our flours, or another brand of flour? This could impact the recipe, since other brands of flour don't tend to be as high in protein as our flour, which means they won't develop as much gluten and also won't absorb as much water. This can end up resulting in a dough that is wetter and doesn't rise as well. 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). 
 

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