CORRECTIONS:
The Bread Bible: in the rye bread recipe on page 326, on the flour mixture
chart, the 2 1/4 cups bread flour weigh 12.3 ounces / 351 grams, and step
#2: eliminate the words 'rye flour'. (Rye flour is used only in the sponge
on page 325.
In Brinna's Pugliese on page 347, the water should be 6 tablespoons (not
teaspoons).
In the Golden Semolina Torpedo on page 366, step #2: ... whisk together ALL
BUT 1/4 cup of the durum flour.
In the Cranberry-Banana-Walnut Quick Bread, page 101, the correct baking
temperature is 350 degrees F.
In the Sourdough Rye on page 454, Hand Method, use the same amount of
starter as is on the chart above (1 1/2 cups).
In the Sourdough Pumpernickel on page 462 (Mixer Method and Hand Method)
use the same amount of start as is on the chart on page 461 (1 cup plus 2
tablespoons).
CANADIAN FLOUR: Canadian unbleached all-purpose and Canadian bread flour
perform well in my yeast bread recipes. For quick breads using butter,
however, it is necessary to use bleached all purpose flour or the center of
the bread will fall and have a gloppy texture on cooling. For more
information or specific questions regarding Canadian flour/brands and
baking, you can contact editors@betterbaking.com