Non-elastic bread all of a sudden
I've been making all of our bread for many years, most recently in Indiana. Recently I started have issues with lack of elasticity. I have usually use a K-tec grinder, hard, spring white wheat, and a DLX mixer. I consistently turn out perfect loaves.
A couple of variables have changed. I am in Colorado where the weather is much drier, but I've adjusted the flour content to allow for the drier climate. And, I've been using my mom's mill. It's a All Grain Stone Ground Mill. Those are the only two variables. Does anyone have any idea what might be causing the difference in my bread? Thanks!