And then I moved to Ohio, and made a batch of bread...and it was terrible. As a dough, it ripped while I was trying to put it into pans, it didn't raise, it smelled great but was small and heavy. I was so frustrated. I had made sure to have good wheat (higher gluten level) and followed the recipe that I've had memorized in my head since I was thirteen years. And so the next couple months, I tried to use of the bread but not in sandwiches because it would just fall apart. (Later I found out I was still using my "bad" wheat and not the "good" wheat).
And so this last week it was time to make another batch of bread and I was ready. I'd been gathering information from ladies that make bread in Northern Ohio. I asked each one what makes great whole wheat bread. I got some great advice and applied a little bit of each to this last batch of bread. I also added some gluten...to my bad wheat...because the thing I found out after making all my different loaves of bread, was that I have good wheat and bad wheat, and I had been using the bad wheat even when I thought I'd grabbed wheat from the good wheat bucket.
And, I ended up making terrific bread...and gave it all to SM's co-workers because I wanted to make sure it wasn't a fluke...and made another batch of bread. This time I also made some cinnamon roles along with the bread. And, it is all delicious! And I'm out of my bread slump!! Back to making terrific bread!!