I finally figured out why my bread wasn't rising right for months
So I was making sandwich bread every weekend and it kept coming out dense. I tried different flour, more yeast, longer proof times, nothing worked. Then I read somewhere that my tap water might be too chlorinated. Switched to bottled filtered water for the dough and the difference was insane. First loaf came out fluffy and doubled in size. Anyone else had water mess with their baking results?