I would reduce your salt significantly. You are currently at around 1.4%. i would get it closer to 1% or between 14-17 grams. The salt will significantly suppress your yeast especially if it is a sourdough leaven.

Suspect this will be a big part of you not getting the spring that you are looking for. Taste will minimally be affected… If anything you will be over salting your dough.

Good luck. Let me know how you get on… I have some further thoughts