Yesterday, I made a loaf of 100% whole wheat per the Bread Becker's slightly sweet 100% whole wheat recipe. It was perfect...soft, beautiful rise, the real deal.
Today I made the bread and it took almost another 50% flour to get it to even come off of the sides of the bowl of my KA. Yesterday the pre-bake weight was a little over 2#. Today it was 3# on the dot.
Weather isn't really an issue here: it is dry, there is no storming going on. The only difference was yesterday I used canola oil, and today I used olive oil. Same liquid amount. Could this account for the difference?
I am also noticing that today it is rising about twice as quickly as it did yesterday.
Insight?
The saturated fat contents (poly, mono, etc.) differ between Canola and Olive oil.
http://www.spinalhealth.net/fats.html
Sounds like you messed up on the ingredients. --Pamela
Are you scaling the ingredients (including the yeast) or using volume measurements?