I've made Jim Lahey's Sullivan St bakery bread more times than I can count, white, whole wheat, etc, every time a beautiful loaf. This time (started yesterday), the dough is not making its first rise. :( Yeast is traditional, jar only about 2 weeks old, stored in fridge. Only change this time I used half whole wheat, half GF flour (Robin Hood Nutri brand, includes rice potato & tapioca). Estimated causes? how to salvage this batch? Thanks in advance for your help.
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