Hi everyone. I'm a novice bread baker, although experienced enough to recognize proper gluten development. Today I'm making a light wheat bread (1/3 whole wheat, 2/3 bread flour) and cannot get it to the point where the dough forms the windowpane, and I can't figure out why. The white bread I made last week had no problem. My ww flour had been stored in the freezer for a year (maybe longer), could that be why? Thanks for your help.