What am I having to eat ???

Corned beef, with onion and tomato, on a 'French' Stick.
(excuse - I've been at the flying field, and can't be bothered cooking at this time of night!)

I used to make my own bread, but never got a reliable 'rise', so sometimes it came up like a sponge cake, and other times it was a good paving slab. I used good strong bread flour, and the same brand of dried yeast, (cannot get 'live' yeast around here) but had to give up in the end.

Dried yeast is very variable, especially when it's close to it's 'Best before' date, which I find very optimistic! Only ever buy as much as you will need in a month.

I noticed!
I found some the other day, when having a sort-out - best before 2013, but it was Allinsons, and in a 125gm tinlet. (It now resides in the bin!) I tried all kinds to get a reliable mix, straight from the packet, mixed with sugar, even mixed with sugar in warm water, and allowed to 'fizz', then that mess added to the other dry ingredients, but the result was always the unpredictable same. Then I found a local baker who made good oven-baked bread (not steamed cardboard) and used soya-free flour - (I'm allergic to soya, hence making my own bread - I forget the flour brand, now).