[BakerAunt]

Even though the sourdough-cheddar cracker dough rested in the refrigerator for four days until I had time to bake them, they are the best ones I've baked so far. This time, all my added flour was whole wheat. (I find that my discarded starter needs an additional 1/4 cup of flour, and I'd been using AP). The rest time, in my experience, makes the dough a lot easier to roll out. I also try to make a square-ish rectangle, which in my oven bakes more evenly.

The cookies were great. Although I held out 1/2 cup of peanuts when I added the 1/2 cup of chocolate chips, next time, I will do a full cup of each. Once I get the recipe where I want it, I will post it.

[BakerAunt]

I've now done Granny's and Judel's recipes.

I also uploaded the one recipe that I managed to post on the KAF site. (This was going to be the summer when I posted a lot of them. Sigh.)

I went ahead and posted Annabelle's Lair (Nebelwesen's ) recipes, even though I cannot include the pictures.

• This reply was modified 10 years ago by BakerAunt.

[BakerAunt]

Thanks, Mike. I have made the changes.

[BakerAunt]

Wow, Wonky! You are running a regular bakery. It's nice to have such an appreciative audience for your baking.

Too often people do not take the time to sit and listen to the elderly relatives, and only after they pass away, do people realize what opportunities they missed to learn the family stories. You might think about doing an oral history with her--recording her stories as well as writing them down.

• This reply was modified 10 years ago by BakerAunt.

[BakerAunt]

I watched the first episode tonight. There were some spectacular cakes.

[BakerAunt]

We always get to Indiana too late for the black raspberries. However, a friend has permission to pick them, and she usually gives us a jar of the jam she makes. I'm looking forward to our move there so that we will be there when they ripen. However, it may require a full suit of armor to keep off mosquitos. In addition to my husband's woodlands, we have them growing on the lakefront, but between the chipmunks and the birds we are unlikely to see any of those!

• This reply was modified 10 years ago by BakerAunt.
• This reply was modified 10 years ago by BakerAunt.

[BakerAunt]

Len: Those tomato plants are looking great!

[BakerAunt]

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.

• This reply was modified 10 years ago by BakerAunt.
• This reply was modified 10 years ago by BakerAunt.
• This reply was modified 10 years ago by BakerAunt.

[BakerAunt]

I've now added cooking202 and ddoug to the recipe section.

Also Elsa's, and I'm about to start on Glory's.

I have finished Glory's.

We now have over 1200 recipes, with a lot more to go.

• This reply was modified 10 years ago by BakerAunt.
• This reply was modified 10 years ago by BakerAunt.

[BakerAunt]

Thanks Mike. You are more helpful than the KAF chat person was. I'm glad to hear that I'm not the only one who was mystified about a loaf of rye bread singing--and being crackly and golden brown.

When I bake a new recipe, using a new method (in this case, the bread bowl), I tend to want specifics about temperature. I didn't realize that it wasn't there until the bread was in the oven. The loaf collapsed a bit when I slashed it about 10 minutes before baking, and the center is a bit sunken. I clearly let it rise too long and need to remember that the KAF rising times are usually much too long, especially when I think of the difference between Vermont and Texas in the summer. While I don't have great hopes for this particular loaf in terms of texture and crumb, I am hoping that it will be worth eating.

I will try this recipe again, probably in the fall.

[BakerAunt]

OK, I've completed Chiara and cwalde.

[BakerAunt]

Hi, Cwcdesign: Definitely contact the developer. Not only is it inconvenient for the users, as you and Zen unfortunately found out, but it perpetuates the idea that the person who creates or recommends the recipe is unimportant. I have a standing rule never to buy one of those modern cookbooks that has absolutely no information about where the recipes come from and who developed them.

I also like to see what people say about a recipe. The feedback lets us know what worked and what might work better.

[BakerAunt]

That's very helpful, Mike. I've gone back and corrected the spelling errors that I had made on one of Franciepad's and one of Beachdee's attributions. Sometimes it's hard to keep the names straight.

[BakerAunt]

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.

• This reply was modified 10 years ago by BakerAunt.
• This reply was modified 10 years ago by BakerAunt.

[BakerAunt]

And we are closing in on 1000!

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