Well with two millers and a trade baker (me), why would you want to use any other forum WTM!
Check this site out to identify your exact fault. Don't worry too much about the ingredients or recipe that your using, if it's worked in the past, it'll work again when the root cause of any fault is identified.
I would say almost certainly the fault has occurred because of the rapid climatic temperature changes we've been experiencing lately. Even small craft bakers will have faults in their bread if they're caught on the hop until the seasonal change is allowed for. Just wait until next weeks Arctic blast and note the variance in traditional loaves at the bakers.