Bread machine quality deteriorating - any ideas?
I have had a bread machine which I have been using quite happily for about a year now. I spent some time tweaking the quantities of salt, sugar, water etc. until the bread that it was producing was pretty much perfect every time. I've stuck religiously to the same quantities but suddenly in the last few weeks the loaf is rising by probably an inch to an inch and a half less than it was previously and I just can't work out why.
I'm using Allison's strong white bread flour (as I always have done). I've tried re-tweaking the quantities of everything right through to the temperature of the water but to no avail.
Has anyone else encountered this? Could it be anything to do with the reportedly poor wheat harvest? Do bread machines simply deteriorate over time? Any ideas would be much appreciated before I go out and spend £100+ on a new machine!!
In case it helps - the quantities I'm using are
1/2 tsp easy bake yeast (Allisons)
2/3 tsp salt
1 dsp sugar
1 tbsp milk powder
10g olive oil or butter