Don't like to say "nothing has changed" but obviously something has or I wouldn't be having this problem. The conditions change a little bit as we go right now, but it started with underperforming dough, then black specs, and now we are having issues with a lot of pies sticking to the screens. This tells "me" we have a yeast issue as I'm confident our storage procedures are good. We are not having a problem with dough overblowing prematurely. Last time we got the black specs I found we had a broken thermometer and the water was too hot for the ADY. Not the case this time. Is it possible to get similar results with the water not being warm enough? In my experience, this shouldn't be the cause. I am planning to cut back the salt by a third tomorrow and see what happens. Anyone have any other thoughts or suggestions?