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For me the main challenge with rye breads is to keep the dough from becoming gummy from over-kneading.
Rising times for home recipes are ALWAYS approximations, local temperature and humidity conditions and even minor variances in moisture level (like a teaspoon more water) can have a BIG impact in how much it rises. On a really warm day, rising times are about half of what they are on a cool day for me.
I understand the vacation part, I had last week off and was at a seminar in Crete NE all week, though I actually did more baking at home than normal because I was baking for the group. My wife will be heading to London later this month and I'll be going to Indianapolis in August for my company's annual meetings, so my cooking/baking schedule will be totally out of kilter.
Lots of good ideas, but I can't eat shrimp and my wife won't eat lamb and can't eat anything with garlic, curry, cilantro, red raspberries or saffron in it. (The cilantro isn't an allergy issue, but she has the genetic trait that makes cilantro taste like soap.)
Neither of us will eat liver or most other organ meats, though I will eat chicken hearts and beef tongue, though I've never cooked tongue. We both like liver sausage, strangely enough.
Fruits are OK in moderation. One medium strawberry is about 1 carb.
Peter Reinhardt says rye breads should have an internal temperature of 190F. I've always used 195, because I find at 190 a rye bread can be a little gummy until it has cooled for an hour or longer, and our patience usually doesn't last that long.
However, I very seldom take internal temperatures on breads these days myself, if it looks done and smells done, I take it out. Many's the time my nose tells me my bread is done, and the timer I set for it goes off while I'm walking to the kitchen to check it. Sometimes I do the 'thump' test, but that doesn't work as well for some types of bread.
Some sources claim that sourdough breads don't have to be baked to as high an internal temperature as non-sourdough breads, but I don't know of any scientific study of that.
I've never had a rye loaf 'sing' for me, I've always thought that's more characteristic of a baguette which is being baked in a hotter oven, say 450 or 500. The singing is caused by rapid contraction of the crisp outer crust as it hits the cooler air.
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.
