Thank you for your article! It is very imformative. I came across it while searching for an answer to why my bread is not rising the way it used to. I recently bought some locally grown wheat (we live in Kentucky). Ever since I have had this new crop of wheat, my bread loaves have been hard and dense. On the other hand, the flour makes great corn bread and muffins and biscuits! I suspect my wheat is as you say, soft wheat. Is there anything I can do to improve the quality of my loaves with my local wheat, or am I better off finding a different wheat source for bread flour?