My starter is, as usual, very lively; I build a levain at night and mix a sandwich loaf dough, with both commercial yeast and natural starter, in the am, and until maybe a month ago my bread rose so high that I could hardly fit it in the designated plastic bags that I use for a soup kitchen that I bake for. All of a sudden something has changed; the dough behaves as I expect through the bulk rise, then I shape the loaves and put them in the pans and here is where the trouble starts. It seems to loses strength, and within a couple of hours it stops rising, and by the time I bake it it has begun to deflate. I experimented and eliminated the commercial yeast and have determined the problem is my starter. Why does it lose strength? WHAT IS GOING ON??

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