Noticing variability? Start recording everything... the brand of yeast, it's expiration date, how it's stored (hot, cold, etc), where it came from (which store), the brand and type of flour, the water (maybe record oh and if it smells of chlor... use tepid water that has had plenty of time to outgas), etc. Whats the room temperature and humidity... proofing oven temperature match the dial? Right amount of salt and sugar? We do this in the bakery biz to great effect....see a problem, you can narrow down the why....
I've been watching things to see what's changed, the only thing I can really point to is the environment is a little more humid than normal. Everything else is the same, same brands, fresh materials, and whatnot.
The thing that puzzles me is I never used to have this problem. It just...worked.
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