If something goes wrong with your bread, before you burst into tears consider that - besides other recipe variables - flour is not the same everywhere.
MEANING THAT
Ingredients vary in quality and so, even if quantities were measured correctly, some of the processes and respective results differ from one region to another. The general formula ``white four`` or ``whole grain flour`` is indicative of basically the same qualities (like humidity, gluten or ash content) but it can still vary from one type of white flour to another and from region to region or country to country. The same is valid for water – soft or hard water can have effects on the final result – or yeast or other ingredients.
SO
You have to try out, make notes and adapt / improve the recipes and techniques according to where it is that you are cooking/baking. If it comes out ``perfect!`` the first time… than perfect!, but remember that breads, unlike other foods, cannot be mended past a certain preparation point so you have to pay attention at all stages.
AND MOST IMPORTANT REMEBER TO HAVE FUN!
Beeing relaxed and enjoing what you do can open your mind more than you think, making you aware of diffrent aspects of the preparation and baking process and so contribute to the goodness of your loaf/food product.
