Hi Ric, if your starter is regularly doubling 6 hours after a feeding, and you're feeding it fairly consistently, I doubt the issue is with your starter. For best results, be sure to add your starter to your bread recipe when it's ripe (at its peak of rising, or just beginning to fall after having been fed at room temperature). It sounds like the problem might have more to do with the bread dough and how the bread production process progressed. In order to figure out what might have gone wrong it would be helpful to have a conversation about your recipe and process. If you'd like to troubleshoot, please don't hesitate to contact our Baker's Hotline. You can reach us by phone at 855-371-BAKE (2253) or via CHAT. 

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