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