I love making bread and I admit that i'm not great at it. I've tried countless recipes and though they often taste great, they always seem so much more dense then store bought bread. I usually make whole wheat or a combination and the yeast always seems to make it double or triple and yet, it's still dense. Not hard, but dense.
Any idea what i could be doing wrong? Are there any additives i could use to make the bread lighter? Is that what gluten does?
TIA for any advice!