I took a bread class and she did freeform bread on a cookine sheet but I have been doing bread pans.  She was a big bosch person but I found the prices better for the Nutrimll and I really like the options of fine to coarse.  I have been doing in the middle of fine and coarse. 

I have been having better results with the whole wheat but when I do the soft wheat it never comes out right. I just bought a 50 gal bucket of hard red and hard white wheat from Praire Hills and am going to try to make bread today.    I thought since I have better results with the hard red that the hard white might work better plus it was cheaper.  I am using commercial (red star) yeast and have never used the sour dough starter.  I didn't know that you should be using commercial white flour with my breads.  I think that could be a reason that it is so dense.  When I made bread just from bread recipes with commercial flour it used to come out fine all the time.

Please let me know of a good recipe to try and what I should be doing.

Flamingobabe