I really like the idea of using an all natural flour for baking bread. I recently picked up a hard-white bread flour from a mill in Arva, Ontario and was quite excited about using it. However, all my efforts with the flour result in a short and very dense loaf (both in the bread machine and sans bread machine). I typically use Robin Hood Best for Bread flour and my loaves always turn out nicely. I'm not ready to give up on my locally milled Arva flour yet as I think it is fresher and probably doesn't have any additives. Has anyone else had the same difficulties? Any ideas for using a natural flour and getting it to rise better?