Just made my 3rd try of this bread today. First try a month ago was too flat, but quite tangy. I was told I over kneaded it and hurt the gluten with my kitchenaid dough hook since it did get some oven spring. 2nd try kneaded by hand was perfect in height, but no air holes and no tang-I did dump all 2 extra cups of flour in though and the dough was a bit dry. 3rd attempt today: In between flat and normal, a bit tangy, and a few of the desired air pockets. I now incorporate the sugar and salt into the 4th cup of flour and knead it in. I've noticed I don't "knead" all 5 cups of flour and I measure mine to 4.2 oz. per cup. Also I let mine bake to 205 degrees and it is super moist. I'm still having raising and tang issues, but that is a work in progress!! I'm going to keep trying until I get the tang AND the rise!!

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