I just gave my son a bread maker he wanted and it didn't produce a very good loaf. He lives on the coast of Washington, near Astoria Oregon. It seems like rain is forecast every day and I know I never had much luck baking when rain was forecast. If any Northwest coast bakers read this, do you have any hints about type of flour or any other adjustments? Or do you just wait for the sun to come out?
The bread maker is a Zojirushi BBCCX20 Home Bakery Supreme Bread Machine and a highly recommended machine on the equipment board.