Sourin' the Rye

My sourdough rye bread recipe has been working very consistently, so I figure it must be time to tinker with it.

I read a scholarly article about rye flour and what sourdough does to make it better for making bread. It's got something to do with preventing enzymes from breaking down the starch into sugars.

With this in mind, I decided to try making my sponge with rye flour, instead of white. I don't know that that really has anything to do with the mechanism hindering the enzymes, but I was looking for something to experiment with. My sponge is now,

4 oz. (by weight) of sourdough starter
4 oz. water (1/2 cup)
4 oz. rye flour (3/4 cup)

I still use only white flour for maintaining my starter.

It starts looking like this:

and 8 hours later, it looks like this:

So, that looks like the yeast is happy.

My old recipe was 

Ryer Rye Bread, Take 3
Remove 4 oz. of starter from the fridge.  Add 4 oz. of white flour and 4 oz. of water.  Set in a warm place for about 6-8 hours until it doubles in size.  Then, add
Water	6 oz.
Salt	1 tsp
Caraway seeds	1 Tbl
Oil	2 Tbl
Vital gluten	2 tsp
Rye flour	2 Cup
White bread flour	1 1/3 Cup

Note that there is 1 oz. less water than in the link referenced above. I've found that the dough was a little too limp with 7 oz. of water. I need to adapt this recipe to the new sponge. At this point, I don't want to change any proportions, so I am just going to move 3/4 cup of rye flour from the bottom of the recipe to the sponge, and move 3/4 cup of white flour from the sponge to the bottom of the recipe. That leaves an awkward quantity of white flour in the last line. Putting my grade-school fractions to work, I find that I need 2-1/12 cups of white flour. One twelfth of a cup is 1 tablespoon plus 1 teaspoon. I don't think my bread is going to notice the omission of that odd 1/12 cup. My new recipe is:

Sour rye
Remove 4 oz. of starter from the fridge.  Add 4 oz. of rye flour and 4 oz. of water.  Set in a warm place for about 6-8 hours until it doubles in size.  Then, add
Water	6 oz.
Salt	1 tsp
Caraway seeds	1 Tbl
Oil	2 Tbl
Vital gluten	2 tsp
Rye flour	1 ¼ Cup
White bread flour	2 Cup

The result...a fine looking loaf of bread. I'll tell you how it tastes, tomorrow. That was sort of the whole point here. I'm wondering if this change will make it taste more sour.

Update: It tastes good, but not noticeably different than the old recipe.