Loved this instructional editorial. I've been baking for awhile now and just got a new mixer. Since then, my potato breads have been looking like your loaf #2. I thought maybe it was the way I was using the mixer. But, my honey/oat, sourdough, and plain white breads were coming out just fine. I also bought a 2 pound bag of dry yeast and for the first time I've had to actually measure my yeast instead of just opening a package. I realized while reading your article, that I was using a "designated time" to raise my bread and hadn't considered the change in weather temperature, which warms the inside of my home. Not only have I gained insight to that aspect, but I have gained some new tools as well. I've always had difficulty with determining inches and can now use my thumb to help there. Thanx bunches.

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