Recently can no longer get good Gluten Development in KA 600
While I am by no means a sourdough expert, I have been a bread-baking hobbyist for about 10 years now. For the past 8 years, I have had a foolproof recipe for sourdough sandwich bread that never ever failed me. However, over the past 6-8 months, I can no longer get gluten to develop like it used to. I have used the exact same flour in the exact same quantities, but now all I get in my KA after the 10 minutes on #4 is a big bowl of goop. I then started doing only S&F's with less than optimal results, but still a respectable gluten network. When I make my standard sourdough, my S&F's do the trick marvelously, but my sandwich bread recipe has me stumped.
FTR, I weigh all my ingredients, my starter is crazy healthy, and as I said, I have had success with this same recipe/method for years.
Although I have lurked this site for years, today I registered just to aks you guys because this is truly driving me crazy.
Thanks in advance for any words of wisdom.