Thanks to all who responded to my questions about testing internal
temperatures when baking bread. But I have another problem. I have baked
a lot of bread, but lately it seems that no matter what type of bread I am
making it doesn't seem to rise enough and turns out heavy, much too dense,
slightly gummy. I buy yeast by the pound, but keep the extra
double-wrapped in the freezer. I keep a small jar of yeast in the refrig
which I replenish from the freezer when necessary. I have used both
all-purpose and the "best for bread" types. This has happened with
everything from plain white bread to sourdough. What could be wrong? Any
ideas?
THANKS!