Hi Amy, if your dough is rising well earlier in the process, then I doubt the issue is with your sourdough starter. Rather, it sounds to me like your dough may be over-fermenting a bit. When sourdough is allowed to rise too long (or at too warm of a rising temperature) the rising power diminishes and the structure of the dough begins to breakdown. This can lead to the results you describe. You might find it helpful to monitor the dough temperature and perhaps put the bread in the oven a bit earlier in order to achieve a stronger rise. 

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