Submitted by evince on July 2, 2008 - 12:07am

Dense bread

Hi

I am an amateur yeast baker, just wanted to ask, because all the thing I've baked have come out  great in terms of taste, but their crumb is often really dense and heavy. I was wondering whether anyone knows what the cause of this is? I've used all purpose flour and whole wheat flour, with rapid rise yeast.

 Thanks!