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Here's an updated list of 882 recipes uploaded from the KAF BC grouped by the original poster. This does not include 139 recipes that don't have 'by xxx' in the title, I think most of those are the individual's own recipes. (About 40 of those are mine, for example.)
4paws2go 10
Altardee 4
ancameni 23
anna 15
anndyer 1
annee 8
annie9235 2
beabaker 9
Beach Dee 1
Beachdee 34
Bellesaz 3
bettina 49
bettina and naug 1
biglakejudy 14
bivs99 17
bmwat1 9
bocca 39
booca 1
Calico 17
Carla 16
Cindy Leigh 15
Cyndiok 39
Dachshundlady 33
franciepad 27
francipad 1
frick 2
GinaG 8
Granny 1
Janiebakes 4
jej 96
Karen Noll 24
Kathyd 9
kathyfromkansas 5
Kimbob 58
knead2quilt 3
lahotfoot 1
Livingwell (Pene 1
Lorraine 1
macy 14
mike nolan and r 1
Mrs. Cindy 5
Mumpy 12
naughtysquirrel 3
nloxford 23
omaria 5
PaddyL 31
pammyowl 3
pat88 13
patsacookn 6
Petra (OBC) 4
Pmiker 3
psycnrs1 22
Reagan 29
Reagan and lorra 1
sandi81 1
sue/theviewfrom. 1
Teachingcotton 6
Twin2 27
Uninvited Guest 17
Virginislander 27
wendyb964 1
Wingboy 25
wonky 1I understand the heat issue. I spent last week at Doane University in Crete NE, where it was in the 90's and I kept moving from one air-conditioned building to another. Sunday I came down with a 101.6 fever, which I attribute to the many rapid changes in temperature. I'm OK now, but I felt lousy for about 48 hours.
I'll see what I can do about posting an updated count of recipes by original poster tonight.
How many more BC recipes do folks have waiting to be uploaded? Do I need to run another summary report?
I think Sarah said that Zen had saved them all, over 4000 recipes, but if she's been posting them to her site, I haven't figured out where.
I may need to start looking around for better search tools, especially for the recipe area.
I need to get a couple of blog articles finished and posted, I'm working on what will likely become a two or three part series on knives and how to sharpen them, but getting the photomicrography done right is taking a while.
We have over 50 threads captured from the BC now, too. Lots of good stuff in them.
Apples and applesauce are fairly high in carbs, 1 cup of unsweetened applesauce is 27 carbs, but I'll look at that recipe.
BTW, if you're wondering where she came up with this diet, have you seen the infomercial with Jerry Mathers (the Beaver from Leave it to Beaver) for the Diabetes Solution Kit?
Since she started this program, she's been able to cut back on her blood sugar medication and has been steadily losing weight after having gone close to a year on a 1200 calorie a day diet without losing any weight.
My wife has a similar problem with locally made sourdough, but oddly enough not with sourdough from San Francisco. (A friend brought us a loaf from Acme Bread recently.)
When/if she gets back to the point where she's eating some bread, I may try the Tartine method, which produces a sourdough starter low in lactic acid-producing bacteria, what this article calls a Type I sourdough:
Wiki Sourdough ArticleThe key appears to be that the Tartine starter is not refrigerated. Refrigeration tends to favor lactic acid-producing bacteria over acetic acid-producing bacteria.
I didn't do a lot of cooking this past week, because I was at the Barstow Institute (Alexander Technique) all day Sunday-Friday but I did bake some Celebration Challahs, which I posted pictures of the other day, and several batches of Oatmeal Crisps cookies, one that was the regular recipe, plus a half-batch that was gluten-free and another half-batch of the regular recipe.
I posted a picture showing one cookie from each of the two half-batches at Oatmeal Crisps, try to guess which is which.
One of these cookies is from the gluten-free batch, the other is from the standard recipe.
Can you tell which is which just by looking at them? (The size difference is because I made one batch with a #60 scoop and the other with a #100 scoop.)
I can tell by taste, but the gluten-free ones are pretty good, and getting better as they age.
I have two perforated bread pans, one is the King Arthur Flour hoagie/sandwich roll pan (made for KAF by Chicago Metallic but no longer available), the other is a baguette pan. The former has a flat bottom, the baguette pan has a rounded bottom.
I haven't used them a lot lately, I find the rounded bottom one works well for some gluten-free bread recipes where the dough is more like a stiff batter. I put it in a piping bag with a wide tube and pipe it into the pan. That works better for me than trying to spoon it in.
The main advantage of a perforated pan is that the bottom crust doesn't come out as thick, because air is not as good a conductor of heat as metal or a baking tile.
