Just got set up with itunes and currently going through the videos, had trouble with audio but got it figured out to-day.
I can't believe how thorough and uncomplicated Chef Jacob is. This is going to be well needed experience!
The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:
Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment.
Why is this happening and how can I prevent it? Thanks.