Since the 1st time I made this recipe, I've been getting requests from friends, family, and neighbors to make more. Its gotten to the point that I'll have 3 different starters at all times in my kitchen. I make about 8 loaves a week using this recipe. So far, I've found that using an electric mixer when adding the milk/butter and then (seperately) again when adding the starter makes for a "spongier" and more well together bread. When mixing in the additional flour, I substitute 1 cup of whole wheat flour for added flavor. For the egg wash, I use both the yolk and whites from the egg and add a teaspoon of salt, then blend the egg/salt just until smooth. Brush (do not use spoon) the wash onto the final bread.
Using this wash technique has produced the best results so far and provides a nice crispy texture to the crust. Spray down the sides of the oven with water just before baking to get a thicker crust.
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