I finally dialed in my sourdough after 11 flat loaves

Last month I switched from my usual bread flour to a local milled whole wheat from Portland and my starter went crazy. The first three loaves were still pancake flat because I was autolysing for 20 minutes, not 60. Once I added a longer rest and dropped my hydration to 72%, the crumb opened up like a different bake. Has anyone else had their starter react that strongly to a flour swap, or is mine just dramatic?

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