I am getting back in the hobby of breadmaking, after a few decades vacation
from it. All is going well and my loaves have been absolutely delicious and
beautiful, they rise up properly, etc. I don't use a bread machine. The
problem I am having occasionally is probably an easy one to answer, OR it
doesn't have enough information for an answer....but I'll try.

The day after baking, when I slice it, it tends to crumble in large pieces
instead of holding together. The crumb is pretty unofirm and dense, no large
holes. Like I said, the taste is superb, but this seems like it shouldn't be
happening. It's just a basic white round loaf using King Arthur flour, a
normal amount of re-fed sour starter, and granulated yeast. This happened
with a non-sourdough recipe, too, so I'm consistently doing SOMETHING wrong,
maybe something as simple as not storing it properly? (I just left it out on
the counter overnight, no breadbox or bag.)

Any suggestions would be greatly appreciated.

Laurie