Hi, Janice! When you include your starter, this does come out to 650g of flour and 480g of water, making this a 74% hydration loaf, which is pretty average for a sourdough sandwich loaf like this. Is there any chance that you use a stiff starter, rather than a liquid one? If not, it could just be that you're seeing some drying out of your ingredients during the colder and dryer winter months, which is not uncommon. You can read more about how to adjust for this in our article Winter to summer yeast baking. Best of luck, and happy baking! 

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