What's going on with the braided bread flour?

I've been baking with this braided bread flour for years, but for about the last six months, the flour hasn't been the same quality. The dough isn't smooth anymore, it doesn't rise as nicely, the strands for braiding are tough and don't hold together well...and the finished braided bread isn't light and airy anymore.

And I've been making the dough the same way for years.

Best regards, Elsbeth

P.S.
See the picture to see what the strands look like inside.
Certainly not as they should.