Q) My wheat bread doesn't rise all the time. Could the problem be with the yeast I keep in the refrigerator? My recipe did not say anything about letting it warm up to room temp.
A) There can be a LOT of reasons wheat bread doesn't rise. Anything from 'sluggish' yeast to the temperature of the room.
Let me ask:
Is it INSTANT dry yeast?
Even when the yeast is still cold (I use mine right from the freezer) does it appear to 'stick out' or look like it is about to 'jump' off the spoon?
If your yeast is older, you may up the measurement by 1/4 tsp.
If your yeast is brand new (and looks almost hyper active) you will want to decrease by 1/4 tsp.
The best temperature to get a consistent rise of bread is about 80-90 degrees. It's doubtful that most home are that warm now, so where you place the dough to double will affect that.
Try turning your oven on to it's lowest setting for one minute (not preheated to it's lowest setting but warming for one minute only on the lowest setting) then turning the oven OFF and putting the dough in there to rise.
If you have an Excalibur Dehydrator - turn it on to the lowest setting and take out all the shelves and let the dough rise in there.