You might try using a 9" by 5" pan as opposed to an 8 1/2" by 4 1/2" pan to give your dough enough room to rise high. Also, try cutting back the yeast to 1 teaspoon since your starter is so active. Lastly, use water that's slightly cool to the touch (not cold) rather than lukewarm. All of these adjustments will help slow down the rate of fermentation of the dough, which means more flavor and a better structure in the final loaf. We hope this helps, and happy baking! Kye@KAF

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