Some things are so sensitive to small changes that the outcome is highly variable, even when you think you know what's going on. Weather is like that - sure, we have a relatively constant rate of sunlight hitting atmo, but anybody can tell you of a day with a 20% chance of rain that 20%ed all day, or the forecast rain that wasn't.
When I changed states, going darned near from solid to liquid (it's still beastly hot down here, even at night, and humid like a wet blanket), I gave away my old bread machine, mailed my cookbooks, and gave away my pantry. (If it costs less to replace than to ship, I gave it away. Leaving Alaska is expensive.) Down here, I found my fiance had already bought another bread machine, waiting brand new for me. While I sincerely wish he'd waited until I could provide hands-on input so I could get the features I want, the thought that counts was sweet and the model is manageable.
Well, it wasn't at first. My cookbooks are still in transit, so instead of using my half-remembered recipes with the machine doing the mixing and first kneading before I pull it out to rise again, shape, and head for the oven, I had to try to find the same recipe on the net. I can't find the same brand of flour at the local grocery stores (they don't even have the same chains here), so I just used the flour on hand, and tried for the best. It didn't impress.
Tonight I tried again, with the third modification to the recipe, longer rise time for the yeast before starting the machine, a new bag of bread flour, and some sunflower seeds(If it was going to rise and fall - or not rise much at all - I'd at least have a crunchy texture to the depleted-uranium density bread). And this time was not perfect - the loaf was stunted - but opening it up, the bread is so much better I declare it good, not just edible. Yay! Everything's better with fresh bread around.
And maybe tomorrow my cookbooks will come...