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Message: [QUOTE="Bakingtime3, post: 53186, member: 36294"] I have used Wheat Gluten in the past to supplement what the yeast does. Never found it makes that much of a difference, so I no longer use it. If using a recipe you had success with in the past, I would try a different brand of flour. If doing everything exactly the same and now getting different results, that is where I would start. Depending on the time of year and how warm your kitchen is, bread will tend to rise faster/slower as temperatures change. May try a longer rise time to get the desired results. Many proven bread recipes say to 'rise until doubled in size' and not give a specific time. This is how they compensate for changes in room temperature. [/QUOTE]