This went badly, badly wrong. Yes, that's how it came out of the oven.

They can't all be home runs...

The first batch of sourdough biscuits I made (see below in the blog) were fantastic. So, of course, I had to wildly tinker with the recipe. This time, I decided to mill soft white wheat (3%) to use for the dry flour portion of the recipe. I figured there would be enough bread flour in the sourdough starter. 

I was wrong.

I got no oven spring at all. They taste good, but are dense. I told my wife they were flatbread. I don't think she bought it...

Hello all!  I have been lurking for sometime now and am now so completely fustrated with my lack of rise that I finally had to join and post.  I live in Santa Barbara, California which is pretty temperate, however my house is all tile, has very high ceilings and is very cold (we only turn on the heat a couple of hours for our morning routine and a couple of hours at night.)   When making bread I can zap my water in the microwave and check the temperature but as far as a warm place for my starter or bread to sit is challenging.  I tried heating the oven for just a second and then waiting for it to cool enough to where I thought it was at the mid 70's for the rise but AGAIN my final creation was tasty but lacking the holes it should have had.  Any suggestions other than buy a warmer house?