Just wanted to do a quick post on something I read tonight. I could not figure out why all of a sudden my bread which was fine before, has now been sinking. The real frustrating part was my husbands breads are fine and the only ingredient difference seemed to be apple cider vinegar verses rice vinegar. Well I was wrong. This simple little difference. I was reading my new Betty Hagman book. GF Gourmet bakes Bread. I mentioned to my husband about spring water verses tap water and he admitted he was using spring water. Betty mentioned that she advises that because the ph from tap could mess up the bread. Hmmmmmm. That could be what is going on here. I used to have a gallon of spring water at room temp. Long story short, I've been using the tap. Hmmmm. I'll keep you posted. I need more ingredients but tomorrow will try again. hugs, Joyce Taking it One Day at a Time with God's help!