Realneo puts lots of attention into what's goin' on in North East Ohio - but Google doesn't care were we are.   So any helpful news is welcome here.

When you bake bread, or make cookies, or do anything with flour I'm sure you'd had different results from one time to the next. 

But you followed the formula exactly.

So what caused the difference in the dough?

Maybe the flour is a bit different. Probably..

The Solvent Retention Capacity (SRC)       is a test for the flour - is it the same as the flour you used last year?

For any commercial bakery with long production ovens and automated packaging, the flour consistency is critical.