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Supposedly the KAF recipe was written for the home baker. That's why I was surprised that there was no internal temperature given and that the chat person wasn't more helpful. I think that I will avoid the chat feature from now on and just e-mail if I have any questions.
Recipe Review: I cut the loaf about 20 hours after baking it. I like the flavor, which is not an overly rye one. The sourdough is more pronounced, which is why my husband did not care for it. I'd fed my sourdough starter twice, after about a month in the refrigerator, before baking the recipe, but I will use it sooner next time. The bread's texture is heavier than I would have liked, probably due to the over rising, but it has some nice smaller holes. I will definitely try the recipe again. It was a wetter dough than ones I usually do, so I will read up on technique as well.
For now, however, I need to work on using up various ingredients in the refrigerator before we leave for an extended vacation.
Another summary report might help. What I've been doing is searching an o.p.'s name, and if it does not bring up recipes, then I go ahead and post that person's recipes. I still have some to go, but I'm not sure how many. I have some from brianjwood, but I was too daunted even to try saving all of his many pages of recipes. If Rotiedogs does not have them, then I can post what I did manage to save. And I still have the recipes from Annebelle's lair (formerly Nebelwesen). I will likely go ahead and post those without the pictures.
I also have some more threads, although I need to check and make sure that they have not already been posted.
Zen appears to be busy fixing up the house she bought; she has not checked in on her site. My understanding is that she saved the 4000 recipes, but that they are not connected with the poster, nor are the comments saved. Perhaps at some point, she will get to recipe uploading. What I'm doing is that when I bake a recipe from the BC people, I go ahead and put it on her site.
I suppose that you could start spiralizing zucchini and making sauce for it. I say this half-heartedly, as I cannot imagine that being good, but maybe a good sauce would help.
I'd suggest soup, but the weather is not conducive to hot soup.
What about the recipe I posted from KathyfromKansas for Pork Tenderloins with Apple and Sage?
Actually, they put it out yearly, beginning in 1932, and apparently they still do one every year. Check out the archives in the second link.
Spoiler Alert: The actual year for mine is 1951. There are some recipes that continue to appear, and seem to be from earlier years, so that can be confusing.
I'm going to have a lot of fun with this treasure trove. The "Swedish Cookies" were a big hit after church today,
