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Hi - I'm hoping some more experienced bakers could help me out. Recently my muffins and breads have been coming out still unbaked in the center. Depending on who is coming over sometimes the recipe is completely allergy friendly and other times they use eggs, dairy etc. At first I thought it was the allergy friendly recipes only since they usually use egg replacers but then started noticing it was most things I made even though I'm following the recipes verbatim. I had some one out to look at the ovens/calibrate the temperature and it's still happening. Any advice? I live in Illinois so the altitude isn't a problem. My husband suggested rancid flours. I'm so frustrated!

Amy

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