I think that old flour isn't always as likely to rise for some reason, though I can't remember why, and it wasn't a health issue, just a puffiness one! You could probably test this by trying some other flour? I'd hold onto the stuff you have, though - you could mix them 1/2&1/2.
Also, it's a lot colder here suddenly - perhaps your machine is in a spot that cools it off on the rise cycle?
Personally, I always refridgerate my yeast, but I know it gets stored on grocery shelves, too. It sounds like even if it IS the yeast, proofing would be hard to judge b/c it must be working SOME.
I was going to suggest the old flour problem. I kept getting flat and heavy loaves and didn't know why until I finished the bag and started a fresh bag and suddenly got fluffy fat loaves again.
Sometimes my loaves and up flattish if they're a bit too damp- they over-rise, them flatten before baking. This usually means a risen edge around the outside, and a flat middle. On the other hand, if there's not enough moisture, it'll be VERY dense but normally shaped (risen in the middle).
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You could probably test this by trying some other flour? I'd hold onto the stuff you have, though - you could mix them 1/2&1/2.
Also, it's a lot colder here suddenly - perhaps your machine is in a spot that cools it off on the rise cycle?
Personally, I always refridgerate my yeast, but I know it gets stored on grocery shelves, too. It sounds like even if it IS the yeast, proofing would be hard to judge b/c it must be working SOME.
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Extra gluten may help, too.
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