so my question is, how can i go from making awesome rising sourdough bread to.... not rising sourdough bread lol i made a starter and maybe its just not good anymore? ive added flour/water mix, even added a bit of sugar to help keep it active... but maybe bc i wasnt measuring it out proper or climate conditions changed... could weather be effecting my rising? i would think that i should be able to even when its cold to get the dough to rise, not needing some temp controlled room haha. But im a young just starting out baker.... im going to start the starter over again, but how can i keep my dough from not rising... maybe just not having a not failed starter? hehe but when i first made the starter it was working when i was making the dough for the bread, just not anymore and i hate throwing away bread that didnt rise. Very frustrating when you get the first 5 loaves all perfect, now it just wont rise anymore ... im just confused! help!!! and thank you

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