I like my sour rye to be light and holey. I've made loaves with onions in starter and following the measure directions loaves are dense and good tasting. Am I looking for the wrong type of texture for bread with 6 oz white,4.5oz rye with 4.5 rye in starter. Maybe I should just use recipie with yeast?i also used rye improver and 2 tbls yeast .maybe needed gluten also? Help! Also, should I use a form pan to get the rise I want rather than baking free form after it has risen in basket?

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