I have had the same breadmaker for 5 years. It was my mom's before that so I don't know how old it is. I discovered that if I go against the advice of the breadmaker handbook (add ingredients in order suggested which is wet, then dry, then form a well and put yeast in it) Instead I add warm fluid, yeast, sugar and wait 10 min then add the ingredients on top of that, I get a much lighter loaf.
I've embarked into the world of sourdough baking and am running into the same problem with every loaf: my bread isn't rising properly during its final proofing. Everything looks healthy and rises well during the first two proofings but once I shape it/put it in the tin, it barely rises. I'd love some advice from some seasoned (haha) bakers on what I could be doing wrong.