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Today my mom requested I make bread for her. As I was thinking about what to make for her, I saw eggs and milk we had just bought. I thought milk and egg bread would be perfect for mom as she loves soft crust and soft crumb.

I am not good at measuring but here is what I used to make this delicious loaf of bread.

1 large egg

3 tbsp powdered milk

¾ tsp instant yeast

1/3 cup sugar (yes this bread is super sweet)

2 ½ cups of flour

After the last bake's attempt for flavor instead of holes, this bake was for baguette holes.  I also had some hemp seeds burning a hole in my pocket so thought they would be appropriate.  Burning, burning holes, holes and hemp are baggie proof and go way back to SF in the early 70's as far as I can personally attest.

These are my first few attempts at baking with wild yeast only.

The first was a San Francisco style sourdough, recipe from Weekend Bakery. Not much rise/oven spring. The crust was crunchy but the crumb was way too chewy. The starter was 100% rye at 100% hydration

Today we had a wonderful breakfast and lunch thanks to sweetbird's fine bread that had pistachios and soba noodles added to it by a 'butcher' or as Varda says a 'postmodernist'.  When toasted, this bread, like most, takes on a new life that is hearty and modern too.

As a classic smoked salmon, grilled chicken, tomato and basil feta cheese, lettuce and mushroom masterpiece - rarely attempted by the most professional sandwich artisan, this bread comes into its own saying 'You Know I Ain't No Slimy White Slice Sweetbird'

Made G Snyder's San Francisco Country Sourdough version 3-13-11 modified with long bulk and shaped proofs. Came out great.

I’ve always wanted to bake a Volkornbrot, and Peter Reinhart’s Version in “Wholegrain Breads” was appealing enough, though challenging too. The Recipe involves a soaker and a biga, as usual. However, the Biga was in the form of a Stiff Rye Sourdough, and the soaker was a Mash/scald. I have elected to skip the called for yeast, and went by the baking instruction of Hamelman’s version of volkornbrot in “Bread”.

MASH /  SCALD: