Leslie, I'm wondering what kind of yeast you're using? This sounds quite typical of "rapid rise" yeast, which goes hard and fast, and then tends to slow down/poop out. If you're using rapid rise, stick to a single rise; or, switch to active dry or instant yeast, and see if that helps. If you're not using rapid rise, then I'm a bit at a loss. Unless your first rise was super-long (like, overnight in the fridge, or 7-8 hours at room temp), the yeast should actually be getting stronger, not weaker... Please feel free to contact our baker's hotline to discuss this further. PJH

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