I make a loaf of challah once every couple of weeks and have been making the same recipe for years. I've always had great results--a beautiful golden loaf. This week when I made it it came out pale with a floury pasty texture. What would cause this--my 2 guesses are old yeast, but the dough rose normally, or my oven temperature wasn't really the temperature it said. Any opinions from more experienced bread makers?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)