Baking failures: seven causes that start with the raw material

The checklist

1. The batch changed. First thing to check: the batch number on the delivery note. If it is new and the recipe is not, the cause is probably here.
2. Gluten dropped. The dough spreads, the product comes out flat. Look at the specification.
3. Moisture above the norm. The dough drinks less water than usual and the consistency drifts.
4. The flour sat too long. Freshly milled and rested flour behave differently. Warehouse rotation matters more than it seems.
5. Storage on site. Bags against a wall, next to the sink or under an air conditioner take on moisture.
6. Two suppliers mixed. Even similar figures produce different dough behaviour.
7. The water or the room temperature changed. Not a raw material, but worth checking: in Batumi in summer this is a common cause.

What to do

Keep a log: date, batch number, supplier, result. Within a month you will see the pattern yourself. And ask the supplier to replace the batch if the deviation is confirmed — that is standard practice, not a favour.