We're so pleased you enjoy it, Naomi! If you're measuring by volume, it can be easy to vary the actual weight of the cup of flour you're getting from batch to batch, and a slightly drier dough would have a little harder time lofting. Any time you incorporate sourdough starter, the consistency of your starter will impact the batter as well. Any chance your starter might be a little heavier or thicker than it used to be? For the most consistent results, we recommend weighing ingredients whenever possible. If using volume, then we suggest a fluff and sprinkle method for measuring flour that will give you a relatively lighter cup. You can read and see more about this method here: http://bit.ly/1Q2PToo If you give our Baker's Hotline a call at 855-371-BAKE, any of our bakers would also be happy to help you troubleshoot further. Mollie@KAF

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