A few months ago I started baking bread again. Don't be too impressed, I use a breadmaker. The first few loaves turned out beautifully and tasted so good.
Two weeks ago, I baked a loaf of rye bread for a friend and it didn't rise properly. Still tasted good, but didn't look good. Since then, everything I've baked has had the same problem: tastes just fine, looks bad. For some reason, nothing has risen properly, the top looks all wrinkly.
Today, I made a Shepherd's Bread, with a starter that had to sit for 4 hours before I added the rest of the ingredients. I timed everything carefully, measured just right, watched the dough to make sure it wasn't too wet or too dry and, wouldn't you know, same problem: the top looks crummy. It smelled delicious while it was baking and it tastes good (I just couldn't resist it).
So, I checked the troubleshooting section in my baking book and I get conflicting advice, it could be either too much liquid or too much flour (for two different problems).
The only thing I've changed over time is the brand of flour. I guess that means I get to experiment lots more.