> Jane Marcus: email@example.com:
> I suggest that you add 2 tablespoons of gluten. Gluten will take care
> of the problem during times when atmospheric pressure is unfavorable
> for rising. I often use gluten in recipes that do not have bread flour
> as the primary ingredient. You might experiment to see how much you need.
> BTW, I used to mail order gluten from the DAK catalog, but now that DAK
> is having its financial difficulties, I haven't received a catalog in a
> long time, so I'm not sure if it's still available from that source.
Gluten is readily available from almost any health/natural/organic
food store - you should not have to mail order it. It sells for
$2.00 to $3.00 a pound, less if you buy in bulk.