I had two baking failures within 24 hours. First, my birthday cake:
It's all flat, as if it has no baking powder. I remember putting it in: maybe it got too old?
Then my birthday corn bread:
It didn't fail as badly, but it should have been much bigger. I let it get overproofed when I realised--at the point when I should have been putting it into the oven--that I'd forgotten to heat my baking stone. I let it heat for a while, and then when I transferred the loaves from their couche to the peel they sank quite a bit. There was a little bit of oven spring, but not enough to compensate....