When my wife gets back home I have her find my mom's babka recipe and send it too you. The egg dish uses hard boiled eggs, mashed up in a little mayo (to taste, wetter, dryer) then grate in horseradish, and salt and pepper to taste. My dad always had to hunt for fresh root. I think it's easier to find now. But my sister usually makes and brings that to Easter Brunch now, I've never made it.

I'll send our babka recipe later. Here's a link to an article I just wrote about sourdough bread, featuring natural flour from Community Grains and my homemade, temperature controlled, proofing incubator, that allows you to time your proofs to perfection.

https://garyjanosz.medium.com/the-nuts-bolts-of-foolproof-sourdough-bread-d0001e55e775

Thanks for replying,

Gary