The quality of loaf my machine produces has been steadily declining, over
the past 2-3 months, from light & fluffy to dense. I've been able to
correct such problems before by putting in a little less yeast or warming
up the liquid. (These aren't timed loaves--I start 'em immediately the
ingredients are in.) Nothing works now. Is it the weather (cold & wet
this time of year)? Does yeast go bad no matter what after 6 months?
The package instructions said "store in a cool dark place" so I put it in
an airtight container in the fridge then moved it to a cupboard when the
weather turned cold.