I have been trying for years to get my bread to rise properly. I always end up with dense (no lovely large holes) tasty but almost flat bread. I purchased Reinharts' bread makers apprentice. I have tried four of his seemingly easy recipes. And met with always abject failure. I have a scale, an instant read thermometer, an oven that can achieve 500"F in regular and convection mode. I am a chemical engineer. I am totally frustrated and about to give up. This is harder than quantum mechanics -which was actually kind of easy-. Is there a baker for dummies book?