The before and after on my last 3 sourdough loaves is driving me crazy
I had a good run last month with my starter, getting nice oven spring and a good crumb every time. Then about 2 weeks ago, everything changed. My loaves went from tall and airy to flat and dense, and I can't figure out what caused it. I'm using the same flour, same water, same kitchen temperature. The only thing I changed was switching to a different brand of salt, but that seems too small to matter. Has anyone else dealt with a sudden drop like this for no obvious reason?