On 9/19/04 12:38 PM, "Dick Adams" wrote:


"williamwaller" wrote in message
news:mailman.0.1095609415.536.rec.food.sourdough@m ail.otherwhen.com...

My @#$%^&* camera is on the fritz. It was one of those cheap H-
P's that came with my Mac. So I cannot accommodate you. Sadly, the
big hole loaves are about to be toast this morning g.

That is understandable. Kenneth, who has been here for years,
and who has every gadget known to mankind, has never succeeded to
produce a graphic. "Bob", who was the most prodigious exploiter
ever of effusive nomenclature at r.f.s. finally produced an image
of a Schlotzky Bun wannabe, as I recall, but I can't find it
anymore. Maybe that should give us some hope, anyway.

The toast was pretty good even though the butter dripped through the big
holes and incredibly porous crumb.


Bob's wife would not let him use the scanner for bread, which was
very sad. But not so sad as a busted crappy digital camera, I
guess.


Yes, sadder than you think. Especially since now the wife wants a Nikon D70.
When I married her she had more reasonable taste. We celebrated our 1st
anniversary with a little KitchenAid; not pearls.

Moving on...I am quite anxious to see how this lamination process
works for whole grain loaves.

Well, you will probably have better luck than I would,
particularly since you have no way to create a record of your
results. The secret is to just wait a few days before attempting
to recall and describe the degree of success you achieved.
Actually, waiting several weeks is better.

But I will still post the truth! Trust me.

Maybe it is time to revisit the Schlotzky Bun. It is something
like we have been talking about. Scroll down at
http://www.schlotzskys.com/. I have been thinking about
making one bun at a time in my experiments so as not to waste
flour.

Too bad we're not neighbors, the wife would eat them...

Will