Needing help with a bad rise
I have been baking "Ezekiel" bread almost every week for about a year. The last 3 or 4 batches have not risen like they should. They are rising about half of what they used to on both rises. The only thing that has changed is my scale. I used to measure my flour using 20 oz, but my new scale turns over to pounds. So, I have been measuring 1lb 4oz, knowing that 16 oz are a pound. is that not correct? I have been trying to trouble shoot this. Does too much or too little moisture cause a small rise and dense loaf? Any help would be greatly appreciated.