Originally Posted by timtim
I have this bread recipe that comes out really, really good most of the time, but sometimes it turns out a little sticky in the middle. I'm preparing it the same as I always have, so I'm a little confused. Can anyone come up with an answer to this?! Thanks!!
I had that problem until I started measuring the temperature of the water with an instant-read thermometer. I think my water was too cold, so the yeast didn't get as active, so the bread didn't bake completely. I haven't had that problem since I started doing that. HTH.