Hi Cheri, you can use a slightly warm oven, and here’s how: Preheat the oven to 150°F (65°C), then immediately turn the oven off. Wait a few minutes, then place the covered bowl of dough inside the oven with the door cracked open. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. Happy baking!

Hi Rose, we’re happy to help troubleshoot. Make sure to handle the dough very carefully after it rises to prevent compressing the air bubbles. Be sure to also spoon and level your flour (or use a kitchen scale) to ensure it’s not over-measured, which can make the bread dense and flatter.

Hi Rose, we have a helpful post on how to properly measure baking ingredients here.

Mine did the same thing and I waited the same amount of time as you. I am not sure what could be wrong. I have no idea what spooning the flour means. I scooped it out with a measuring spoon as I’ve always seen my mom do it. Is that wrong?

Thank you for your comment Rex. I’ve never made bread before and I was stressing about having the wrong yeast (activedry) and what I should do. It’s also expired, so trying to bloom it first means I can check it it’s still good. I haven’t made the bread yet, but I appreciate your comment for helping me get started!

Add 1 1/2 Tablespoons of caraway or fennel seed..tastes just like rye bread