Multi-hypothesis bread
I've had a string of failures with my bread recently. They just don't rise much, most of the time - once or twice they rose nicely, but most of the time they're kinda flat. Not inedibly flat, mind you, but flat enough that they aren't very enticing, not that great for things like french toast, let alone bread pudding. I have a number of hypotheses of why this could be, but rather than trying them meticulously one at a time and keep making uninspiring bread, I decided to throw them all in at once, check that I got something that works, then go from there. So I took my standard bread recipe (except I see now I've been using 3 eggs most of the time where this post said 2, as did my older 1:1 bread post ) and made the following changes: In case the yeast has too little starch to feast on: Drop the flax seed flour (which has a rather strong taste also) and increase regular flours instead. In case the walnuts contain something inhibiting the yeast: Drop the walnuts