I use to make my bread all the time and it never failed and came out perfect. I follow the same recipe I have always used and it "falls" while baking every single time no matter what I try. We have moved around a lot and my last 2 homes have had soft water, does that make a difference? Also, I keep my instant yeast in the freezer to preserve it, should that make a difference? Another factor I am wondering if it has an effect, is I will often grind my wheat right before mixing it, so it is a little warm. Would that effect it? Should I let it cool to room temp first before starting the process. As far as the proofing, I don't feel like my process has changed for that, but obviously something has changed as I am not the "pro" bread maker I use to be. Any suggestions? Also, do you have a good recipe for whole wheat bread (I often add a little white flour so it isn't so heavy).

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