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I whole heartedly agree that the amount of flour is probably different each time. That could differ by a 1/4 cup with each loaf, as I add flour until it looks or feels right. I don't know that a slight variation in the amount of flour would effect the taste to the degree though, as every time...

I'm sure the yeast is good, it bubbles up/foams up great, rises great, and I cook several other loaves of bread every week. I'm equally as sure that my water temp is correct, as I've been baking bread for 20+ years and as I said I bake several loaves a week with no problems. I have just never...

Ok, let me see if I can answer all of you and thanks for your input. I use the same brand of Olive Oil and the same flour. Now how I store it could be different from the first times because I normally keep it in the frig but I have been keeping it in cannisters, simply because of space in the...

Several months ago I made a bread that I have never made. Found the recipe online, labeled as Italian Bread. It was AMAZING. I made it twice that week and we loved it. You could really taste the olive oil Every since then, I've used the same recipe, and the bread has no flavor...none...