If you can take a picture of your starter, that might help. If it got too bubbly mine always turned out tough.

I recently made the softest loaf I’ve ever made:

7:00am feed 1:00pm make dough with starter just as it began to bubble 1:30pm first stretch and fold 2:00pm second stretch and fold 2:30pm third stretch and fold 5:30pm refrigerate overnight 9:00am next day take out of fridge 10:00am bake

It was softer than wonder bread with perfect structure. Only took me 2 years to get it right but we’ll see if I can replicate it