Hit 500 loaves on my starter and the 500th one cracked wide open

I keep a little tally card taped inside the cabinet and noticed last Tuesday that loaf number 500 had a split top so bad the crumb fell apart when I sliced it. Same flour, same 75% hydration I always run, so now I am wondering if my starter has drifted or if my oven spring is just off. Has anyone else seen a favorite recipe go sideways after a few hundred bakes?

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