Hi Kris! It sounds like your bread is just over-proofing. This could be due to minerals in your water that the yeast just really likes, warmer temperatures of ingredients or the room, or if the flour you've been milling has had a higher protein than it has in the past. Check out our blog article on milling your own flour which includes a great recipe to try out. We also recommend looking at our blog on over-proofed dough for helpful visuals and tips on when the put your loaf in the oven for best results and what to do when it's already over-proofed. We hope this helps! Annabelle@KAF

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