Starter not working as before after converting it to fully fmf
My sourdough FMF loaves, both sandwich and artisan, are not rising properly after converting my starter to FMF, despite having a very active starter that has been fed two different times two days in a row, and doubles each time. After the second time, I will use it at peak and my bread will rise, but only half as much as it used to when it was a mix of (mostly) AP flour and FMF. The odd thing is that I will save the leftover starter, put it in a jar, and after about a week, it explodes out of the jar as seen in the picture, despite having peaked when at room temp. I know this because a few times it even started deflating a tiny little bit by the time I got to use it so it definitely wasn’t going to continue expanding then. Why would it continue expanding in the fridge after stopping when at room temp, and does this have anything to do with why my bread all of a sudden stopped rising the way it used to? Just to clarify, I had no issues when I was using 100% fmf but a starter that wasn’t only fmf