You said finely milled, my mill has pastry, bread and coarse. Do you recommend pastry setting instead of bread?

My dough is not rising much and my bread seems heavy. I tried a second batch with different yeast and still having trouble with the rise. I did make sure I have instant yeast. What else can I try? Should I add the yeast sooner?

I made a single loaf yesterday and even though the pan was very well greased with avocado oil the bread stuck badly. Do you have tips on what could possibly be wrong? I have been making bread for years with ap flour and am struggling with the difference of that and fresh milled. Thank you in advance

Suggestions on how to prevent the bread from becoming crumbly? Also, when it comes to storage, is it better to slice the bread only when you’re ready to use it, or can it be sliced ahead of time without becoming too hard?

Can I do the first bulk ferment of sandwich bread dough in the fridge like your pizza dough recipe suggests? If so, how long?

What’s the flour substitute if we’re not milling our own flour? Something I can get at Sprouts or regular grocery store?

Is this an updated version of the basic bread recipe from your recipe book?

What can I substitute for lemon?

Can this be made into one loaf in the 13 inch Pullman pan?

I have made this recipe several times now. My family loves it! Sometimes we just eat a plain slice - so yummy! There is no going back to store bought bread now!!

In the video it says add half or a little over half (3.5-4c) flour before resting but the recipe says to add 7 c flour before resting. Which method is best?

It says to add 7 cups of flour in step 2, but then says add the flour slowly a 1/2 cup at a time on step 4. But that would only 1/2 cup left to add according to the recipe. How did you all do this?

Can I use regular King Arthur flour?

Where can you find this flour? I have Kroger, Walmart , Publix and Food City.

Kids loved this bread!

Hello! Can I make this in a bread maker machine? Thankyou!

So easy and tasty! I've given away so many loaves to friends and family, and it's a hit every time!

What size bread/loaf pan are you using for this recipe? Thanks!

Love this recipe! The lemon definitely makes it much softer.