What's your altitude? I've found that reducing the leavening makes a taller loaf. Sounds counter intuitive, doesn't it? I live at 7200 feet and reducing leavening agents--yeast, baking soda/powder--improves the loaf. It was explained to me that there's less atmosphere at altitude, so leavened items rise faster and then collapse. That doesn't explain the variation in your results, though. You might consider the humidity or temperature of the day. Look on the internet for a discussion of changes based on altitude. I find that simply changing the leavening is enough to improve the results, but there are other considerations, like amount of liquid and flour, and changes in baking temperature.
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What's your altitude? I've found that reducing the leavening makes a taller loaf. Sounds counter intuitive, doesn't it? I live at 7200 feet and reducing leavening agents--yeast, baking soda/powder--improves the loaf. It was explained to me that there's less atmosphere at altitude, so leavened items rise faster and then collapse. That doesn't explain the variation in your results, though. You might consider the humidity or temperature of the day.
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