Instructions: After tweaking numerous times a rye bread recipe from "Secrets of a Jewish Baker," the bread not only does not taste like the Brooklyn, NY, bread I grew up on, it no longer rises. Can you tell from the current form of my recipe why the yeast is being killed? Too much KA Sour? I appreciate any suggestions you may have. The recipe (made in bread machine except for shaping, final rise and oven baking) follows.

Everyone, heres the response I got today from King Arthur when I asked what I was doing wrong with my sour rye recipe, which was no longer rising after numerous tweaks. I was using 3 tablespoons of King Arthurs Deli Sour, which is evidently far too much:

Because the sour is highly acidic, I would use no more than 1 teaspoon in the three cup recipe. Beyond that amount, your loaves will be dense and heavy as the acid breaks down the gluten strands.

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