try to use in-season tomatoes.  Fluff up the flour. This will help to remove any air pockets and ensure that you’re measuring a consistent amount of flour. You can fluff up the flour with a fork or a spoon.
Spoon the flour into your measuring cup. Don’t scoop the flour directly from the bag or container, as this can pack it down.
Level off the top with the back side of a knife. Gently scrape the top of the measuring cup wit the back side of a knife to remove any mounding flour.
Use an instant-read digital thermometer to check the internal temperature of the bread. The bread is done when the internal temperature reaches 200-205 degrees Fahrenheit (93-96 degrees Celsius). To test the freshness of your baking soda, add 1/2 teaspoon to 1/4 cup of hot water. If the mixture fizzes vigorously, your baking soda is fresh.
To test the freshness of your baking powder, add 1/2 teaspoon to 1/4 cup of warm water. If the mixture bubbles, your baking powder is fresh.