Rye bread gets a new hair style

Remember the Pompadour hair style that my rye loaves used to always get?

I've found a solution. I simply need to use some milk in place of some of the water. Milk has some solids suspended in it, so I can't make a one-to-one substitution. I've been using this recipe, lately.

Rye Bread without Pompadour
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 8-12 hours until it doubles in size.  Then, add
Water	4 oz.
Milk	4 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

Now, my bread comes out looking like this:

That's a much more attractive hair style for a loaf of bread.

In other news, my bread maker started acting up. It's motor seemed to be straining. Fearing a fire, I replaced my bread maker with this high-end Zojirushi model

It's rather expensive for a bread maker, but you only cry once when you pay for quality. It has a user-programmable cycle that I thought would be useful, but so far, I've only used the built-in whole wheat cycle. Both my whole wheat and rye recipes work well on that cycle.

The thing I like most about the new machine is that it has two mixing/kneading paddles. It does a much better job at mixing the dough. Another nice feature is that the spindles fill the wholes in the paddles, so baked in dough doesn't get stuck in the wholes, making them difficult to clean. The only drawback is that my recipes are for 1-½ pound loaves, so my bread comes out kind of long and short. I could adjust my recipes for 2 pound loaves, but I would not eat it before it goes stale or moldy.