my starter seems to grow very well in the jar, raising triple the volume within 4-6 hours. when I make the dough I allow it raise over night (4-6 hour on counter then refrigerate overnight) and it triples in volume. But when I make the loaf, it raises only slightly, but not a lot , and when I bake it I don't get the "jump" or large raise. my starter used to perform better in the loaf, but now it seems to have weakened. Could it be the loss of the whole wheat flour (used to make the started but never reintroduced)? I bake on a stone, and add water to pan in oven. It used to be great soft loaf with a great crust, now its more of a pretty bread brick.

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