What flour protein level should i use for a lighter sourdough crumb?

[Jeffrey85]

I’ve been trying to get my sourdough starter more active and consistent, but my last few loaves have come out really dense with a tight crumb. I’m following my usual process and keeping it in the same warm spot, so I’m wondering if maybe the flour I switched to recently doesn’t have enough protein for it to thrive.

[MilaG]

I switched to flour with about 11 to 12 percent protein and the starter seemed flat for a week but after feeding every 12 hours and keeping the dough wetter the crumb started to open up again

[David.T]

I have had dense loaves even when the starter looked bubbly I suspect the bulk was under fermented or the dough did not develop enough gluten with that flour

[Kyle30]

I did a windowpane test and then switched to 1 1 1 feeding for a few days and used water around 28 C It finally woke up and the bake had a lighter crumb

[Isabella_R]

I have wondered if the flour is old or ground differently I noticed my bag from a new batch baked denser maybe minerals or particle size changed hydration needs

[Steven66]

I have seen oven quirks bite you too my bake sometimes would not spring and the crust stayed pale I blamed the oven at times but I did not chase a fix yet

[EricW]

One attempt I started with a starter that had just been fed and let it rise in the fridge for a day it seemed slower to rise but the loaf turned out fine once I loosened the dough a touch

[GraceOM]

Do you think this is the real issue fermentation timing rather than the flour