I generally prefer honey to sugar for bread baking and I increased the amount of yeast. I am quite happy with the results. In fact the bread made a delightful ham sandwich for my lunch today.
If you make this recipe in a bread machine for success you need to use a setting that provides a total of 30 minutes kneading, a first rise of 40 minutes, and a second rise of 1 hour, 50 minutes. The long second rise allows for the volume but I also increased the yeast by 1/2 t. to help it along. The bread needs to bake for 60 minutes. I used the basic setting on the Zojirushi bread machine although the recipe recommended a French bread cycle. I just looked up the specific times of each cycle until I found the one that works. I do not have a French bread cycle.
Ingredients for a 1 1/2 pound loaf:
2 teaspoons yeast
1 1/2 teaspoons salt
1 1/2 teaspoons honey
2 1/2 Cups bread flour (I use King Arthur)
2 Cups sour dough starter
1/2 Cup lukewarm filtered water
Place the ingredients into the pan in the order given, EXCEPT stir the honey into the lukewarm water until it is dissolved first!! Program for French bread or other long-rising cycle and press start. The directions stated the bread would not crown. but would remain flat across the top. This was not true of mine. It did better I presume due to the increase of the yeast.