How can I make my bread 'fluffy'?
Hullo. Introductions first, I guess.
New to this bread stuff- college student at home and it's a good way to waste time. I made some bread with tips from this site and now I can't stop. It's addictive.
Anyways. So I've made about bread about five or six different times now, and no matter what I do, I end up thinking, 'This bread is really dense compared to store-bought bread'. I hate to admit that I like my grocery store's day-old whatever-the-fuck-loaf better than this thing I've lovingly spent a couple days on.
Are there any common reasons why bread might be thick?