I am having trouble with it being really sticky when I go to let it rise - my mom said it's possibly because I use whole wheat pastry flour instead of all purpose flour. Would that make the difference? I *have* made it when it has been nice and firm and not sticky, but I don't know what I am doing differently. Does anyone have any thoughts?
Also, my husband complains because it gets a little crumbly with sandwiches. Again, any suggestions?