We have been having our bread fall after it is in the oven. It does what one would expect and raises and once it gets in theoven and begins to turn brown, it falls and ends up with a crater in the middle. Mom who bakes every week with home ground flour has never had this happen before, although she did switch from shortening to margarine. Could the water content be too much for the yeast? or for some reason her flour not making the right structure. She is kneading the same and dough feels "normal" when put into theoven. Do you have any idea why it would fall once it is baked? The loaf appears to have great flavor and is edible, just not pretty like we expect.

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