Hello! I created my starter many weeks ago and have been able to maintain it pretty regularly. It smells delicious and is very tangy. I created it using whole wheat flour and sour beer, then continued to feed it with unbleached AP and equal parts spring water. It rises very well and I have been able to make wonderful recipes with the discards. So I know my starter is very active, and I follow the recipes very closely yet my bread is still coming out kind of dense. Suggestions? Overkneeding, under proofing, general inexperience? Im bound and determined to make an amazing and flavorful loaf! THANK YOU!

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