The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Corrections for Inside the Jewish Bakery as of 12-28-11

Doeyo's picture
Doeyo

Corrections for Inside the Jewish Bakery as of 12-28-11

Dear Folks,   Was just going to bake something from ITJB and thought I'd check for any errors and misprints since my book is a first edition.   Yikes all to crimminiy---there are 3 pages of them!    Here they are as of 12-28-11: (if this doesn't format too well you can fine these erratas at  (http://www.insidethejewishbakery.com/files/IJB_Errata.pdf)

INSIDE THE JEWISH BAKERY - ERRATA
(Revised recipes in bold)
"[No cookbook] is perfect. Even [Julia Child's] iconic Mastering the Art of French
Cooking had corrections well into the fifth printing." – Joan Nathan, Tablet,
12/16/11.
Page Recipe/Ingredient Replace With:
28-29 Rich Sourdough Barches Ingredient quantities See following pages
63 Rye Glaze 2 Tbs./1.40 oz./40g of
cornstarch
2 tsp./0.5 oz./15 g. of cornstarch
65 Black Bread Makes one 42 oz/1.20kg
loaf or two 21 oz./600 g.
loaves
Makes one 40 oz./1.15 kg. loaf or
two 20 oz./570 g. loaves
67-68 Rustic Pumpernickel
(Sitnice)
Ingredient quantities See following pages
75 Old-School Deli Rye 1½ cups White rye flour 2½ cups White rye flour
75 Old-School Deli Rye 1¾ cups - 2 Tbs.Hot (108°
F./42° C.) water
1¼ cups Hot (108° F./42° C.) water
76 Old-School Deli Rye Step 8. … bake for another
25 to 30 minutes …
Step 8. … bake for another 10 to 15
minutes …
103 New York Egg Bagels Ingredient quantities See following pages
104 New York Egg Bagels -
Step 6
"Take out only as many
chilled bagels as you can
bake at one time and
plunge them into the
boiling water"
"Plunge the proofed bagels into
boiling water"
109 Sweet Egg Dough Ingredient quantities See following pages
123 Bialys Artisan flour Bread flour
134, 142,
143
Open/Closed Pockets Step 1 … a 24 x 12 in./60 x
30 cm. rectangle …
Step 2 …a dozen 4 x 4
in./10 x 10 cm. squares…
Step 1 … a 20 x 15 in./ 50 x 38 cm.
rectangle …
Step 2. … a dozen 5x5 in./13x13
cm. squares …
138 Blitz Puff Pastry (Step 3) add the
remaining butter
add the shortening
151 Bun Dough Ingredient quantities See following pages
152 Bun Dough (Step 3) Egg/water and
flour additions reversed.
Switch to flat beater, reduce the
speed to low (KA 2) and add the
water in three stages, adding the
flavorings with the final stage. At
this point, the shortening mixture
may separate from the water. Don't
worry; this is normal. Slowly
incorporate the flour, ¾ cup at a
time, and instant yeast into the
dough blending thoroughly before
adding the next portion.
155 Horseshoes Step 4 Omit
156 Horseshoes 5. Stretch each strip to a
length of about 6 in./15
cm. and twist it …
4. Cut each strip into fourths.
Stretch each piece slightly and
twist it …
156 Horseshoes Steps 6,7,8 Re-number to 5, 6, 7
156 Coffee cake dough 1/3 cup Water 2/3 cup Water
163 Babka dough Bread flour 11.0 oz/310 g. Bread flour 12.0 oz./340 g.
163 Babka dough 2 large Eggs, beaten 0.1
oz./2g/ 0.4%
½cup Eggs, beaten 4.0 oz/115
g/20.0%
163 Babka dough Ground cardamom 12.0% Ground cardamom 1.0%
181 Sour Cream Cake Baking soda 10.0 oz./285g Baking soda 0.1 oz./2 g.
181 Sour Cream Cake Sour cream 0.1 oz./2 g Sour cream 10.0 oz./285g
198 Orange Chiffon Cake Granulated sugar ¾ tsp Granulated sugar ¾ cup
218 Mini-Schnecken 1 cup/2 oz./55 g. Unsalted
butter, melted
¼ cup/2 oz./55 g. Unsalted butter,
melted
221 Black and White Cookies 1¼ tsp Baking Powder 4 tsp Baking Powder
244, 246 Passover Almond Horns Cornstarch-free powdered
sugar
Kosher for Passover granulated
sugar
271 Buttercream Shortening Unsalted butter
271 Buttercream Butter flavoring Butter flavoring (optional)

 

flournwater's picture
flournwater

If you had joined the "challenge" 'about six weeks ago you'd already have what you need and be living in comfort with the book.

Why wait?  Join us now ....

http://www.thefreshloaf.com/node/25712/join-quotinside-jewish-bakeryquot-cookbook-challenge-starting-december-1st

 

dosidough's picture
dosidough

I couldn't figure out what I had done wrong with the Old School Deli Rye formula. I had already printed out the errata from the NYBakers site and followed that correction. But that was 3 weeks ago and this list is new. On this new list the water is reduced by 1/4 cup plus 2 T.  ( I know, I should have used my scale instead of volume measures.) No wonder I had more a batter than bread dough. I worked through it adding flour and stretch and folds. I was to unfocused and "running half cocked" to have suspected something right off. I need to slow down and think more about what's going on, and read more carefully ahead of time. I should have made at least a cursory comparison of the volume to weight measures. Pay attention, don't take things for granted, watch where you're going, double check, and don't run with scissors. All good life lessons to be reminded of at any age.  Anyway, I kept wondering "since when did Jewish Bakeries make rye ciabatta!!??? LOL
The loaf had wonderful flavor though, and now that I have the current version of errata I'm jumping on this one again soon.

I did get to use my new long clay baker and got great oven spring nice evenly open crumb but at bit on the gummy side; which didn't really matter if you toasted it or used it for grilled Reubens or Pastrami. Definitely a recipe to return to.

Cooking and baking books have got to be the absolute worst to proof read. Glad we have Stan still helping us out with the errata posts.

All the best, and....Bake on!

Dosi

Elagins's picture
Elagins

pointing out all the errors so we can make sure they're noted and corrected in subsequent printings.  Happy New Year all!!!!

Stan

Doeyo's picture
Doeyo

Dear Flournwater--6 weeks ago the holidays were looming 'large' for me and baking in my house for the holidays is soley on Christmas favorites, end of story.   If I baked something new, no matter how tasty it was, and thereby dropped an old holiday standard...well, let me just type to you now that my fingers would be coming out their casts early January I'd guess.   Now, today, here in northern Illinois with winter a knock, knock, knocking is when I begin baking new things to try them out, hence my first venture with ITJB.  And I agree totally with Dosi that cookbooks must very hard to edit but jeez, louise, with this amount of errata I'd think they'd recall the book.  I collect cookbooks, probably have 1,500-2,000 of 'em by now, and I do write notes on the pages to myself but for these mistakes I sat with a bottle of white out and made all the changes that way, thought it would look neater.   Shame on this printer.  If I were you Stan, I would not be a very happy camper about this if only from the viewpoint that a lot of folks won't think to check for errata before they try a new recipe from the book and when the recipe fails (and it may fail several times before the baker realizes the prob isn't with them) and you get a letter about the baker wasting their time and money on ingredients (and the book) --well, you'll be taking the heat and you shouldn't be.   Again, yes, probably all books have errors but I've never, ever seen one with this many.   So very sorry!   Joey the Doeyo   

Elagins's picture
Elagins

... but publishers are like bakers: nothing ever goes to waste.  Fortunately, my publisher, who's a pessimist at heart, only ordered a small first printing, which is nearly  gone already, so we're likely to go into a second printing some time before the middle of 2012, at which point I expect that all of those errors will be fixed.

on the positive side, as a collector, you no doubt know the value of first editions -- flawed or otherwise -- and given the small first printing, this one will hopefully appreciate in value far beyond the cost of any ingredients wasted on blown recipes.  Happy New Year!!

Stan

OldWoodenSpoon's picture
OldWoodenSpoon

Just for contrast, I offer this:  I was given a copy of Hamelman's "Bread" for Christmas.  Because I know cookbooks frequently have some errors I went looking for the errata page for it.  I finally found it, and when I printed it out, there were six full pages to it.  I was fortunate in the sense of not having to make all the corrections because the copy I received was from the most recent printing, and apparently no new errors were found since then so the entire errata was already edited into the book.  I still think I'd rather have a copy of the first printing (but one copy is enough).

Inside the Jewish Bakery is not unique in this area.  Not an excuse, or a defense.  Just some contrast on the reality of cookbooks.
OldWoodenSpoon

Doeyo's picture
Doeyo

Dear OldWoodenSpoon,  I just went and looked at the errata for Bread and the reason it's 6 pages long is all the verbage in there; many of their errors are in the instructions themselves.   Looking at the 3 pages of errata for ITJB it seems to me that all the errors are in the measurements or names of ingredients and appear on a single line and not in the instructional sections.   Clearly 2 diff. sets of eyes did the editing/proofreading of these 2 books.   I made my initial post just to alert folks to the fact that a lot of the recipes have errors and the end product therefore will not be as it should, I never intended to start a riot about this (see sep. thread now going on).   With the cost of quality ingredients and cost of the book and the value of a  persons' time investature, to me, a very seasoned baker, not having a quality end product would make me not want to trust the book again.   I'd remake what I made just to see if it was 'user error' (I'm certainly not perfect and the phone does ring in the middle of measureing out ingredients etc., etc.) but after a 2nd failure that would end my relationship with the book, I think--if I didn't know to check for errata.    I was out to dinner last night with a friend who also loves to cook & bake but isn't nerdy about it like I am; she just goes with the recipe and if it's a failure she always thought it was her and not the recipe.  To her, if it's printed it's golden.  I told her "nay, nay, nay!"   She didn't even know what 'errata' meant--hadn't even known you could check out a cookbook for errors!  (Here in Illinois there is a newspaper called the Chicago Tribune--really a great paper with a wonderful weekly food section with fab recipes.   But anyone who clips any of the recipes printed in this food section knows not the make the recipe for at least 4 weeks--time for the corrections to appear--as the almost always do!  We laugh about this here...) And, I think, there are a lot of folks out there like her who, because of the failure, will never try anything else in the book or buy another book by these authors.    Or will lose confidence in themselves as bakers because they then think they can't do it right.  I have another friend who tried baking with yeast twice, both a failure.   She's never touched any other recipe that requires yeast since--and her failures were over 30 years ago.   That's my gripe with this many errors in a relatively smallish list of recipes.   No matter which one you choose to make just about, something isn't right with it right off the bat.   And if it's a total failure you throw it out--and all that $$ for ingredients has gone to waste.    In this economy maybe they really had to scrimp & save to buy quality ingredients (and the book)and can't afford to rebuy them and try again.   I think it's a wonderful book, I really do.   It's just a disappointment that it can't be trusted until I record corrections.  And then, in the back of mind, is always going to be the thought 'are there more errors that still haven't been discovered?' and 'will this recipe work now?'   I really looked forward to purchasing this book because with all the hype about it before it was printed it sounded just wonderful and I waited with baited breath for it to become available.   Now, it just disappoints...and thru no fault of it's authors.   But they will have to take the flack for it, which isn't fair to them.   Ah well, I'll get off my soapbox now.   Norm and Stan, I meant no harm, sorry for what my innocent posting caused!   Joey the Doeyo