My starter is quite active- bubbles and i feed it once a day with 50 grams starter, 50 grams wheat flour, 200 grams of white flour and 190 grams of water at 90 degrees. it has a slight alcohol smell to it. but my bread (using King Arthur Flour) just isn't rising. it has a good crumb- although i'd like it the holes to be a bit larger. any idea what is going wrong? I live in new orleans so kitchen is hotter right now (probably 80 degrees). I've moved the starter into the dining room where air con is better (78 degrees Farenheit).

• Reply