Ethan
Thanks so much for your reply. With this last recipe I did notice that both the first and second rise was more energetic that what I've seen before. I will try again of course, and be more careful with rise time. I will also try the Rye Bread Improver.
A little note. I grew up in Norway, and watched my mom bake bread and pretty much everything else from scratch. No refrigeration, so everything was a daily chore. Even Lefse which I'm sure you've heard of. Came here to the states when I was 10, and watched as many of the old ways disappeared in part because of the American supermarkets. So here I am in my early 70s and because of a forced shutdown, I'm bringing back some of the old traditions and loving it. I might even try the Lefse.
Stay well.
Rolf

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