The best thing you can do to ensure fantastic loaves of sourdough bread is to feed your starter regularly at room temperature about two times a day for two or three days before baking. This consistent feeding process can often help reset your starter and also make it more active. As a result, loaves of bread made using the starter tend to have a better structure, rise, and flavor. Another approach that may help is using bread flour to make your final dough. (Feed your starter with all-purpose flour for regular upkeep and maintenance.) Bread flour has a slightly higher protein level, which will give your dough more support and oven spring, and it's also a bit more absorbent, which will help you achieve the right dough consistency in the humid summer months. We hope this helps, and happy baking! Kye@KAF

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