bread not rising in MI
I have a bread machine (Welbilt) which works great in KY and Alabama. The bread rises as it should. However, the same ingredients which we add to the machine in Michigan produces a loaf 2 to 3 inches smaller than normal. Is there a difference in elevations which might cause this? is there a way to remedy it by adding, or subtracting certain ingredients? Anyone else ever had this problem? If anybody could help me I would appreciate it greatly. Thank you!
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