I made this recipe with 50% whole wheat and 50% all-purpose flour and approximately tripled the amount of starter to use up some of my old sourdough discard. (I adjusted the amounts of flour and water proportionally). I also reduced the total water by 20g because it's hot and humid where I am. The dough rose really well and the bread has a great taste, but the crumb is a little bit wet/gummy. Any idea why this would be the case/how to fix it?

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