I work for a hotel where we make bread for all of our restaurants, banquets, and other outlets such as room service and hotel bar, in house. I am one of the few in the bakery who have and can run every station within the bakery. I currently run the station I absolutely love, the Ovens. Baguettes by dueh posted Aug 1, 2017 at 9:33 AM IMG_1250 by dueh posted Aug 1, 2017 at 9:33 AM IMG_1181 by dueh posted Aug 1, 2017 at 9:33 AM Lately I have noticed a huge change on our sourdough. my scoring does not seem to burst and open near as much as it used to if at all. No spring in the oven what so ever. IMG_1271 by dueh posted Aug 1, 2017 at 9:33 AM IMG_1269 by dueh posted Aug 1, 2017 at 9:33 AM IMG_1270 by dueh posted Aug 1, 2017 at 9:33 AM We autolyse, add our yeast and salt, let it bulk ferment in the bowl, cut, rest and then shape the dough before it heads to the cooler over night. I have two theories s to what is going wrong: 1. Lately the bakery has been very warm, or so I am told, ovens are always hot. we may be starving out our starter with only one feeding after we use the starter and leave it overnight till the next time we use it. 2. The "Chef's" have slowly killed the starter. We recently hired a new Head baker, as management felt that instead of promoting any of the knowledgeable and skilled bakers we already have. The new head baker managed to trash all of our sour starter instead of refreshing/feeding it. Along the way we had a small portion frozen ( not sure why they went that route instead of drying) and thawed it. It didn't seem to move fast enough for them ( the chefs) so they added a healthy dose of commercial yeast and a splash of honey. when they told me they did this my mouth just fell open... I am afraid we may have to start over, which hurts a bit, this starter was decades old. Any suggestions for a remedy? Multiple feedings a day? Wheel the starter to the cooler for a few hours?