I have been usung the same starter for about 6 months but the las few months the loaves have gotten flatter.
I am using the 1-2-3 recipe and it works quite well. I mix my bread as dry as I can, just enough to soak up the water, and it usualy has just a sheen to it when done and is very thick to mix with a spoon and is ready to sit over night. It never requires all of the cup of water in the recipe to reach this stage. I let it sit for 12 hours and I get a great rise out of it but it comes out looser than it used to.
I use distilled water (1 cup maybe), King Arthur bread flour (3 cups), and 2 teaspoons of salt.
My starter is usualy pretty thick and almost always doubles in volume after feeding. I always split the mixture after feeding wheather it be for cooking or throwing half away.
It rises some when baking but not a bunch. Pretty much what it looks like when put in oven to cook is what I get back.
I cook it in a big enamel pot where the bread does not touch the sides so the pot does not form the bread at all unless I miss the center when dropping it into the hot pot.
Always tastes great.
Yesterday I added Sesame seeds to the dough before baking and it was great.
Any help would be appreciated.