Bread-Bakers v103.n023.9

Bakers:  Though I've been making bread for twenty years, I have yet to 
figure out why some loaves rise quite a bit as they bake, and some hardly 
at all.  I can't find a pattern to this; all have been allowed to rise to 
the subjective point of being "light" before being baked.  The flour 
doesn't seem to make a difference, either.  Any ideas?
- Maureen