Hi all, I d/l the converter but DUH can't figure it out!!!! Would
someone convert this one for me??? PRETTY PLEASE :-) These are
ingredients for Schlotsky's Buns (clone) and it is supposed to be
sourdough... baked as is , they are really lacking that taste.. I'm
putting whole recipe here incase someone else would like to try it..
Thanks :-) nancy

Schlotsky's Deli Bread
This is a clone of the bread for Schlotsky's sandwich bread. It also
makes wonderful toast.Schlotsky's is a chain delicatessen. I'm not
sure where all their locations are but they are popular in Texas.
8 buns
1 hour 30 minutes 30 mins prep

1/2 cup lukewarm water
1 tablespoon sugar
1 package yeast
3/4 cup lukewarm milk
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups bread flour (all-purpose will work)
cornmeal

1. Stir water, sugar and yeast together and set aside.
2. Dissolve baking soda in 1/2 tablespoon warm water in medium bowl.
3. Add warm milk, salt and 1 cup flour; beat till smooth.
4. Beat in yeast mixture and remaining flour (batter will be thick and
sticky, but not as thick as normal bread batter).
5. Spray two pie pans with cooking spray and dust with cornmeal.
6. Divide dough and place in pie pans, cover and let rise for 1 hour.
7. Preheat oven to 375ºF and bake for 20 minutes till golden.
8. Cool 1 hour and cut in fourths.

"nancy" > wrote in message ...

> Hi all, I d/l the converter but DUH can't figure it out!!!! Would
> someone convert this one for me??? PRETTY PLEASE :-) These are
> ingredients for Schlotsky's Buns (clone) and it is supposed to be
> sourdough...

> [ ... ]

> 1/2 cup lukewarm water
> 1 tablespoon sugar
> 1 package yeast
> 3/4 cup lukewarm milk
> 1/2 teaspoon salt
> 1/4 teaspoon baking soda
> 2 1/2 cups bread flour (all-purpose will work)
> cornmeal

Well, Nancy, sourdough does not have ordinary yeast in it. That might
make you suspicious of the recipe source. Neither does it have sugar,
milk, or baking soda. Somewhere sourdough culture/starter should be
mentioned.

What would you like the recipe converted to? Herewith I am converting
it to trash.

(Maybe there are better recipes out there someplace?)

--
Dicky
r.f.s. trash man

Dicky I want to convert it to use starter... I know it's not
sourdough, the restraunt makes sourdough and the recipe I sent is
someone's try at cloning it not knowing how to do sourdough ...
:-) nancy

>
>"nancy" > wrote in message ...
>
>> Hi all, I d/l the converter but DUH can't figure it out!!!! Would
>> someone convert this one for me??? PRETTY PLEASE :-) These are
>> ingredients for Schlotsky's Buns (clone) and it is supposed to be
>> sourdough...
>
>> [ ... ]
>
>> 1/2 cup lukewarm water
>> 1 tablespoon sugar
>> 1 package yeast
>> 3/4 cup lukewarm milk
>> 1/2 teaspoon salt
>> 1/4 teaspoon baking soda
>> 2 1/2 cups bread flour (all-purpose will work)
>> cornmeal
>
>Well, Nancy, sourdough does not have ordinary yeast in it. That might
>make you suspicious of the recipe source. Neither does it have sugar,
>milk, or baking soda. Somewhere sourdough culture/starter should be
>mentioned.
>
>What would you like the recipe converted to? Herewith I am converting
>it to trash.
>
>(Maybe there are better recipes out there someplace?)

Dick Adams wrote:

> --
> Dicky
> r.f.s. trash man

Great!

back on the job -eh? You must have been really busy with other things
lately or the non-sourdough stuff would not have come up so disgustingly.

S.

"nancy" > wrote in message ...

> Dicky I want to convert it to use starter...

If I could tell you how to make Schlotzsky buns, I should change my
name to Schlotzsky.

I guess you weren't here when Bob(the original one) was. Check the
rfs archive at Google for Bob ) for some garbage
about Schlotzsky's buns.

Sourdough is flour, water, salt, and sourdough culture. Schlotzsky's
buns probably use a high hydration dough (>70%) and probably are
cooked (baked, fried?) in some kind of a form, but what do I know?
Study the web images and see what you can come up with.

Knowing how to spell the name (with a "z") might be useful.

--
Dicky

nancy wrote:


> 1/2 cup lukewarm water ==> 4 * 28.3= 113 g.
> 1 tablespoon sugar ==> 20 g.
> 1 package yeast
> 3/4 cup lukewarm milk ==> 6 * 28.3 = 170 g.
> 1/2 teaspoon salt ==> 5 grams
> 1/4 teaspoon baking soda ==> 2.5 grams
> 2 1/2 cups bread flour (all-purpose will work) 2.5 * 150 = 375 g.
> cornmeal

This recipe is almost a ringer for the basic white James Beard was
baking over 30 years ago. See "Beard on Bread". It's a little wetter,
but then maybe his cups weighed more <g>.

A quick metric conversion to see what this really is:

fluid = 283 g.
flour = 375 g.
baking soda + salt = 7.5 g or 2% of flour weight

hydration = 75%

So... a really small and wet dough. A little over a pound when baked. I
guess it's scaled for one standard breadpan.

If you're using your starter you won't need the sugar. It's there to
fire up that package of yeast.

If you go with a small, thick sponge, say 140 grams water + 200 grams
flour, you won't need the milk. It serves as a dough conditioner. The
sponge and longer dough fermentation will do the much the same.

Also, by keeping the sponge small, as above, and letting it ferment for
8-12 hours (overnight) at room temp with a tablespoon of your starter,
it will set the conditions for a moderately sour result.

I would add 35-40 grams of corn meal to the sponge. That drops the
final hydration down to 68%, plenty wet but a bit easier to handle. Try
it... see what happens to the "sourness". Corn has a lot of dextrose.

My guess is the 2.5 grams of baking soda is there to either soften the
milk or the water and/or serves as a substitute for sea salt when
combined with regular salt. I'd skip it.

In general... a yeast conversion is best done going to metric first to
see what the heck you're really dealing with. Then building a 20% to
40% sponge in lieu of yeast. Less for more sour. If you want the crumb
effect that milk/butter/oil provides you can add some raw wheatgerm, or
even better, a small bit of well cooked oats. Sounds funky but works.

"Will" > in message ups.com
thinks he is helping Nancy.

But he is just gonna make her worse!

Dick Adams wrote:
> "Will" > in message ups.com
> thinks he is helping Nancy.
>
> But he is just gonna make her worse!

That Schlotzsky's recipe is found just about everywhe Fanny Farmer,
Joy of Cooking, James Beard, even Christopher Kimball. Usually it's
tucked under the heading: "dinner rolls". I must have made it a hundred
times as a kid before I went to college. Sunday dinner thing. If I
remember, the rolls were OK when fresh but nothing special. A bit
plush. My grandfather liked them because he could eat them without his
teeth in. If we had any left over, he'd dip them in his morning tea.

Make me worse about what Dickie??? what in the world did I do that
makes you seem so angry? nancy

>
>"Will" > in message ups.com
>thinks he is helping Nancy.
>
>But he is just gonna make her worse!

"nancy" > wrote in message ...

> Make me worse about what Dickie??? what in the world did I do that
> makes you seem so angry?

You should follow Will -- he can show you those little tricks with ==>grams,
and corn flour and oats and wheatgerm that just get me all confused.

He can tell you how baking soda softens milk and makes salt taste like sea
salt and how a longer sponge replaces milk, all of which I sure as heck can't.

You see, it is not anger. Just befuddlement and feelings of inadequacy.

--
Dicky

Dick Adams wrote:
> "nancy" > wrote in message ...
>
> > Make me worse about what Dickie??? what in the world did I do that
> > makes you seem so angry?
>
> You should follow Will -- he can show you those little tricks with ==>grams,
> and corn flour and oats and wheatgerm that just get me all confused.
>
> He can tell you how baking soda softens milk and makes salt taste like sea
> salt and how a longer sponge replaces milk, all of which I sure as heck can't.
>
> You see, it is not anger. Just befuddlement and feelings of inadequacy.
>
> --
> Dicky

The truth of the matter is: I cannot figure out what's going on when I
look at cups of this and spoons of that. Been there, been wrong, too
many times. So I did a little multiplication just to see what this
Schlotzsky's was. It requires two numbers: 28.3 grams to an ounce. 10
grams to a teaspoon. Those figures I can remember (most of the time
<g>).

Corn meal, wheat germ and oats can certainly be confusing. Usually when
I see them in a formula, I run the other way. When I am bewildered,
however, I take a spoon of cod liver oil. That way the biggest
gustatory challange is behind me.

Aside... started a good bread last night: white wheat and rye soaker;
fennel, caraway, black onion and anise seed in separate soaker. Ulrike
would probably like it.

Funny!! ;-) Again thanks for your help.. After reading your post and
mention of Beard's Bread I went thru all recipes I could find.. I
found World Bread in "Classic Sourdoughs" and cut in half it is almost
the same as recipe I had, minus the yeast, baking soda and using
starter... So I made modified recipe this morning and I'm in the
working culture stage and will see what happens...
Sorry, guess you have to live in Texas and have had sandwiches from
this deli to appreciate the desire to make those rolls...
see y'all later ;-) nancy


> When I am bewildered,
>however, I take a spoon of cod liver oil. That way the biggest
>gustatory challange is behind me.

On 8/22/06, Dick Adams > wrote:

> Well, Nancy, sourdough does not have ordinary yeast in it. That might
> make you suspicious of the recipe source. Neither does it have sugar,
> milk, or baking soda. Somewhere sourdough culture/starter should be
> mentioned.

Many French sourdoughs have yeast in them. They are allowed to add
something like .1% of yeast without mentioning the fact. More if they
mention it in their labeling. Dr. Calvel felt that a bit of yeast
doesn't hurt the flavor and helps the rise.

Given that almost all breads made before the mid 1800's were sourdough
breads, and that some breads made before that time had sugar or milk
in them, it is safe to say... that YOUR sourdough doesn't have these
things in them. That doesn't mean that they don't belong in sourdough
bread. There remains a difference between personal preference and
good practice.

There is nothing wrong with the practice of adding milk, sugar,
chocolate, raisins, cinnamon, basil pesto, or many other things to
sourdough bread. A baker is free to add them, or not, as they see
fit. And it is still sourdough bread.

Mike

"nancy" > wrote in message ...
> "Will" > wrote in message
> oups.com...

> > ... When I am bewildered, however, I take a spoon of cod liver oil ....

> ... Again thanks for your help... So I made modified recipe this
> morning and I'm in the working culture stage and will see what happens ....

I am quite cerain that he means to say that he takes the cod liver oil as
medicine, not that he puts it in the dough. I hope that is clear.

--
Dicky

On Wed, 23 Aug 2006 20:25:15 GMT, "Dick Adams" >
LOL yes I knew that :-)
>
>I am quite cerain that he means to say that he takes the cod liver oil as
>medicine, not that he puts it in the dough. I hope that is clear.

On Wed, 23 Aug 2006 14:24:22 -0600, "Mike Avery"
> wrote:

[---]

>Given that almost all breads made before the mid 1800's were sourdough
>breads

Is that when the use of yeast started to become wide-spread?

On 8/23/06, Andrew Price > wrote:
> On Wed, 23 Aug 2006 14:24:22 -0600, "Mike Avery"
> > wrote:
> >Given that almost all breads made before the mid 1800's were sourdough
> >breads

> Is that when the use of yeast started to become wide-spread?

Yes. Fresh yeast became available in the mid to late 1800's. At that
point, bakers rejoiced that they would no longer have to get up at all
hours to feed their starters and left sourdough behind in ever
increasing numbers.

A bit later, they noticed two problems. Their bread no longer tasted
as good and they had to pay the yeast company every time they made
bread. Sourdough starters are essentially free to a bakery - all the
flour and water that are used to feed them are turned into bread.

>From this came pre-ferment techniques such as poolish, biga and
autolyse to help address these issues.

Mike

Mike, did Calvel earn a doctorate? I always heard him referred to as Prof.
Calvel.

- Steve Brandt

"Mike Avery" > wrote in message
news:mailman.0.1156364664.793.rec.food.sourdough@m ail.otherwhen.com...
> ... Dr. Calvel felt that a bit of yeast
> doesn't hurt the flavor and helps the rise.

A good question.... sadly, I don't have an answer, and google didn't
help me on this one.

Sometimes my fingers lead a life of their own.... and turned the
Professor I usually type into Dr.

Mike


On 8/24/06, Steve B REMOVE <"steve> wrote:
> Mike, did Calvel earn a doctorate? I always heard him referred to as Prof.
> Calvel.
>
> - Steve Brandt
>
> "Mike Avery" > wrote in message
> news:mailman.0.1156364664.793.rec.food.sourdough@m ail.otherwhen.com...
> > ... Dr. Calvel felt that a bit of yeast
> > doesn't hurt the flavor and helps the rise.
>
>
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>
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>
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>

Dick Adams wrote:

>
> What would you like the recipe converted to? Herewith I am converting
> it to trash.

> --
> Dicky
> r.f.s. trash man

Just out of curiosity, why would you even bother to reply with this
response? Why waste your time? Why kill innocent electrons with
nothing constructive to say?

--keven.

--keven. wrote:
> Dick Adams wrote:
>
> >
> > What would you like the recipe converted to? Herewith I am converting
> > it to trash.
>
> > --
> > Dicky
> > r.f.s. trash man
>
> Just out of curiosity, why would you even bother to reply with this
> response? Why waste your time? Why kill innocent electrons with
> nothing constructive to say?
>
> --keven.

Lol, you did Keven,

Talk about irony. lol, fantastic. This is why people like Dickey.