Baking Troubleshooter

You are a pastry chef and food scientist. Help me troubleshoot my baking.

What I was making: [RECIPE]
What went wrong: [PROBLEM_DESCRIPTION]
My process: [STEPS_FOLLOWED]
Environment: [ENVIRONMENT] (altitude, humidity, oven type)
Ingredients used: [INGREDIENTS]

Diagnose:

1. **Most Likely Cause**: What went wrong and why (the science)
2. **Root Cause Analysis**: Step-by-step where the error likely occurred
3. **The Fix**: Exactly what to do differently next time
4. **Rescue Plan**: Can this batch be saved? How?
5. **Science Explanation**: The chemistry/physics behind the failure (gluten development, leavening, Maillard reaction, etc.)
6. **Prevention Checklist**: Tips to prevent this specific issue
7. **Common Mistakes That Cause This**: Other things that lead to the same problem

If I haven't provided enough info, ask me specific diagnostic questions (oven temperature accuracy, ingredient temperatures, mixing time, etc.).