Sour Cream and Sourdough

I'm taking a break from getting my whole wheat recipe right.  Today's effort is a recipe from the book.

I'm making the Sour Cream Rye recipe.  I'm using my new refresh technique of feeding the starter the night before and using the freshly fed starter in my sponge the next morning.  The recipe is

Sour Cream Rye Bread
Remove 4 oz. of starter.  Add 4 oz. of white flour and 4 oz. of water.  Set in a warm place for about 6 hours until it doubles in size.  Then, add
Sour Cream	½ Cup
Vegetable Oil	2 Tbl
Sugar	2 Tbl
Salt	1 tsp
Caraway seeds	1 Tbl
Vital gluten	1 Tbl
Rye flour	2 Cups
White bread flour	1½  Cup
Water as needed

Now that I've written it out, I'm thinking that I might have used just 2 tsp of sugar instead of 2 Tbl.  Well, it's baking as I write.  That could be an issue.

This recipe is quite different from the other rye bread recipe that I made in February.  That one had twice as much white flour as rye.  This one has more rye than white.  I'm expecting this loaf to be on the dense side.

Regarding the "water as needed," it needed a lot.  Before adding any water, my mix looked like this:

There's lots of crumbly clumps in there.  I added ¼ cup of water immediately, and started the cycle over.  After a repeat of the initial mix cycle with the extra water, the dough ball still seemed a little stiff

so, I added another ounce of water.  Now, the dough ball is a little on the sticky side which should help it rise.  It still seems coarse, which is probably due to the high rye-to-white ratio.

The loaf rose better than I was expecting, but it is still quite heavy.  The result was quite tasty and a couple of slices make a substantial breakfast.  It's almost like pumpernickel.  I would be good with corned beef.  Here it is next to my new standard of height, a can of liquid bread
.

It's still got that pompadour hair style when viewed from the other side

Overall, I'd say this is a success.  A few weeks later, I tried tweaking this recipe a little.