I followed a sourdough recipe that said to use bread flour, I thought a hard red winter wheat ran through our grain mill would suffice if I sifted out the bran... Apparently not. Is there any way to salvage this? The bread just is not wanting to rise at all. I have about 6 cups of wheat and 4 days of work invested in this dough. The dough started out bubbly with a rye base, but after adding the milled winter wheat it slowly began to lose its bubbles. Maybe there is still microscopic wheat bran that the sifter didn't get... I'm open to any and all suggestions.