Bread is one of these things, like pastry, that must be made several times in order to hit on the right recipe and then to perfect it. I see myself wanting to switch recipes as soon as the recipe I'm using works perfectly -- in order to try and improve upon it somehow, better nutritional value or whatever.
Last time I had a perfectly good 50% whole wheat recipe that was wonderful and delicious. So I changed it by making it 100% whole wheat and in doing so wrecked the recipe. I ended up with two tasty but very very short multigrain whole wheat loaves. Next time seems to be the mantra of every bread recipe. At least this time I got smart enough to write the recipe in dry erase marker on my kitchen whiteboard so that I may hurriedly erase and re-write tweaks for next time.
Last time's tweak was to "do it like you did it in the first place."
