Starter seems great, very little aeration in dough
Due to the nature of this year I accidentally killed my starter of several years and finally feel capable of maintaining a new one. It’s been a month and has been strong for a few weeks now. It rises and falls very predictably (1:1:1 reaches peak in about 1.5-2 hours, 1:5:5 reaches peak in under 7, all at 78-80, peak is 2.5-3x). But when I leaven anything with it I get almost no rise and very little aeration. I’ve never had this problem with what I feel is a strong starter.
i mix with a spatula and use 50/50 fresh ground hard red spring wheat and unbleached bread flour to feed. I also use the same flour for my baking.
Any tips or insights or suggestions? I’m at a bit of a loss on what my next steps should be.