My grandmother's dough recipe failed after 40 years

The bread I've made every Sunday since I was 16 came out like a brick last week. Turns out the flour brand changed their protein content, so I had to adjust the liquid by about a quarter cup. Has anyone else had a trusted recipe suddenly not work because an ingredient changed?

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theawest1mo ago

Flour companies do this ALL the time and never tell anyone. It drives me NUTS. Protein content changes everything about how bread behaves, and your grandma's recipe was probably tuned to a specific wheat crop from decades ago. The quarter cup adjustment sounds totally right, I've had to do similar things with my own family recipes. You gotta treat old recipes like a starting point, not a set rule. It sucks but at least you caught it before you tried to gift the brick to someone!