I have had my Morphy Richards bm for about 5 years and used it regularly. This past week all my loaves are heavy and stodgy and not very nice.
Has it reached its time or could it be something I'm doing wrong suddenly? I have moved it recently to the end of the kitchen where it's colder (flat roof extension) but not massively so. Could that be why? My yeast is never more than 2-3 weeks old.