Hi there :)
I'm hoping someone here might be able to help me with a bread issue :)
I've made bread many, many times without fail. The other day I decided to try to make 100% whole wheat bread. Knowing that there is little protein in whole wheat flour, I added gluten to assist in the rise. It was an epic fail and what I ended up with was two short very dense loaves of bread. I figured I did something wrong so I tried again but with a different recipe. Again, epic fail resulting in short dense loaves. Both recipes received rave reviews that the final product was light and fluffy. The second recipe I tried was Dave's Killer 100% Whole Wheat bread, which is supposed to be amazing. I guess it is if you like brick heavy bread! LOL!
So, today I went back to my old trusty recipe which is a multigrain mix. I have made this hundreds of times and received great, light and fluffy results. Today, not so much! It wasnt as dense as the whole wheat loaves I tried but it definitely wasnt light and fluffy like it used to be :(
The yeast I used is only a couple of months old and expires in 2014 and I always keep it in the fridge. I just purchased the gluten and the expiry date is also in 2014. My flour isnt brand new but it's not old either.
I am completely at a loss as to why I am experiencing this issue. Any ideas??
Thanks so much in advance :)