The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anyone would like to review my bread ebook?

ed9762's picture
ed9762

Anyone would like to review my bread ebook?

Hi, my name is Edwin. I am not a professional baker. In fact I work as a translator and writer. But I've been experimenting in bread baking since late 1990s. Recently, I wrote a kindle ebook based on my experience called
"Super Easy Bread Recipes with Less Kneading"(http://www.amazon.com/dp/B00A1Z3NVM). No, this is not a book for professional or experienced bakers, I have to admit. I wrote it for first-time or inexperienced baker who have tried dozen times to bake a decent bread at their home but fail. My recipes are very simple and completed with step-by-step guide and 25 photo illustration.

If you all don't mind, I would like some of the members here to review my book. I accept any review, even negative ones, as long they are constructive and helped to improve my ebook.

If you are interested you could contact me and I will give you a free copy of my ebook in HTML format.
I will give them for free for the first 10 reviewers. It would be great if you could try the recipes yourself. I would be delighted to answer any question regarding my books and recipes. Thanks in advance. Hope to hear from you soon!

sarakaun's picture
sarakaun

Email sent.

ed9762's picture
ed9762

Dear Sarakaun,

Please read your message. You could re-send your email address via message because I can't read your email address. Add space before @ to make your email address readable.

Edwin

Pjacobs's picture
Pjacobs

Dear Sarakaum

I looked over you book as much as possible on Amazon and might suggest that you change your estimate regarding the longevity of instant yeast to read that if kept in a tight container, intant yeast will last 6 months to a year. I reviewed the book for Panera bread and received a free copy for my effort which, if you still need reveiwers, I would be happy to help. I've been baking bread for about 20 years and, like you, have learned a lot. If I can help, let me know. My email is pjacobs837@yahoo.com

Phil

ed9762's picture
ed9762

Dear Phil,

Thank you for your suggestion. I can't read your email but you can go to this link to download the excerpt of this ebook for free: http://kanal-penerjemah.web.id/blog/free_download_quot_super_easy_bread_recipes_with_less_kneading_quot_ebook/2012-11-06-156. If you need the full ebook in PDF just write to me at: edwin.solahuddin @gmail.com

arturo abuchaibe's picture
arturo abuchaibe
ed9762's picture
ed9762

Dear Arturo, ebook sent! Please check your email.

Edwin

arturo abuchaibe's picture
arturo abuchaibe

Dear Edwin, sorry to say I haven´t received it yet. arturoabuchaibe@gmail.com. Would you please can try again? Thanks!!

ed9762's picture
ed9762

I have just resent the ebook to: ,arturoabuchaibe @ gmail.com. Please check the spam folder too just in case it went there.

Edwin

Harold.Garcia's picture
Harold.Garcia

hi edwin i would like to read,preview and try the recipes in your e-book . send to hagadama@aol.com Thank you - harold

 

ed9762's picture
ed9762

Dear Harold,

Ebook Sent! Please check your email.

Edwin

kimmer's picture
kimmer

I'd be interested in trying it our.  krostberg@comcast.net

I'm still pretty inexperienced and would enjoy testing it out.

 

Thanks

ed9762's picture
ed9762

Dear Kimmer,

Ebook sent! Please check your email.

Edwin

Justkneadit's picture
Justkneadit
ed9762's picture
ed9762

Ebook sent! Please check your email.

Edwin

ed9762's picture
ed9762

Dear Reviewers,

Since all my recipes use dried milk solids, and in case you'd prefer regular (liquid) milk for the recipes, you could eliminate the dried milk solids in the recipes by replacing water with milk. Thus, 2 Tbs dried milk solids and 125 ml of water = 125 liquid milk. If the dough turns out to be sticky, add a flour 1 Tbs at a time until they can be formed into a ball.

Edwin

hanseata's picture
hanseata

My email:   drkarinanderson @gmail.com

Karin

ed9762's picture
ed9762

Ebook sent! Please check your email.

Edwin

Beka's picture
Beka

bekasbakery@gmail.com

 

Looks exciting! I'd be happy to write a review and try out some recipes.

ed9762's picture
ed9762

Ebook sent! Please check your email. Only 3 reviewers left.

Edwin

gmagmabaking2's picture
gmagmabaking2

if I can download it on my PC, don't have Kindle. I have a Nook Color though... dlkrutsch@gmail.com

Thanks.

ed9762's picture
ed9762

I can't read your email address. Send your email address to: edwin.solahuddin @gmail.com (remove the space before @) so I can send the ebook. It is in draft/HTML format so you can read it in PC via your browser (mozilla/opera/IE) or in Microsoft word/open office.

nycbaker11's picture
nycbaker11
ed9762's picture
ed9762

Ebook sent! Please check your email. That's it, I have all the 10 reviewers. Thank you for those who are willing to review my ebook. I'm looking forward to hearing your review.

Edwin

belle's picture
belle

My email is lindat2@charter.net

 

Good luck!

ed9762's picture
ed9762

I would love to have you reviewed my ebook too! Unfortunately, I have already had 10 reviewers. I will put you in my list in case I need more reviewers Just send your email to mine (you can find it in this thread) since your email address is unreadable.

Edwin

ed9762's picture
ed9762

Dear All,

Based on the advice from one of the reviewers who found a number of grammatical errors and typos (thanks Amanda!), I have decided to temporarily unpublish the ebook for a couple of weeks in order to make some corrections . But I still need reviews and suggestions from all of you, especially about the recipes and contents and I will incorporate all your inputs and suggestions in the revised version. Please send your reviews and suggestion directly to me via email. Thanks again for finding the time to read my ebook. I'm looking forward to hear from all of you again.

Edwin

ed9762's picture
ed9762

Dear All,

I want to thank you to all who have reviewed my ebook, especially to Amanda and Karin who have helped improve my ebook. For those who haven’t submitted their review yet,  I’m still waiting for your kind suggestions and reviews. Based on the reviews, I have decided to revise and relaunch my ebook which is now available in Amazon under the title Super Easy Bread Recipes with Less Kneading (http://www.amazon.com/dp/B00A1Z3NVM). You can download its excerpt (in PDF format) including some of the recipes for free in this link= http://kanal-penerjemah.web.id/blog/free_download_quot_super_easy_bread_recipes_with_less_kneading_quot_ebook/2012-11-06-156. Currently, I’m writing an ebook for more advanced home bakers which include famous recipes such as Baguette, Brioche, BIenenstich, Christmas Stollen, Chocolate Cake Bread, Chocolate Cherry Bread, Ciabatta, Coburg Bread, Crusty Roll, Dampfnudela, Ensaimada, Panettone, Plaited Bread, Polo Bread, Pretzel, Tiger Bread, Turk Pide, and Sourdoughs (Farmer Bread, Kasseler Bread, Parderborner), etc.  I’ll let you know when it’s done.

Edwin

Quilldragon's picture
Quilldragon

If there are any remaining ebooks to be reviewed please send one to me.

 

quilldragon@gmail.com

ed9762's picture
ed9762

You can go to this link to download the excerpt of this ebook for free: http://kanal-penerjemah.web.id/blog/free_download_quot_super_easy_bread_recipes_with_less_kneading_quot_ebook/2012-11-06-156. This ebook is currently available in Amazon.com at $ 0.99.

buttercookiemonkey's picture
buttercookiemonkey

Already reach ten reviewers :)

Good luck on your ebook.

Cheers,

Suryo

sarakaun's picture
sarakaun

I hope it's okay to post my comments here. I'm reading the pdf exerpt from the link you posted.

On page 11, it states "Flour must always be shifted prior to its use."

Firstly, do you mean sifted? Also, is this really applicable to sift flour these days? I'm not a pro, so please correct me if I'm mistaken.

 

On page 12, you state instant dry yeast can be stored in the refrigerator for up to 2 weeks while active dry yeast can be stored for several weeks - several meaning about 5 weeks or so. Dry yeast lasts far longer than that in the refrigerator and could last up to a couple years in the freezer. You could be referring to those packets people buy in grocery stores, but I think even those should last longer. Also, maybe you can add a little more helpful information to your readers. Suggest they buy the block of dry yeast that'll last much longer and save dollars over time; recommend storage methods (freezer over pantry), and maybe describe how to test that their yeast is still good.

 

I don't intend to rewrite your book, but merely giving suggestions you requested.

ed9762's picture
ed9762

Sorry if it took so long to respond, I've been pretty busy during the last couple weeks. And thank you so much for your valuable suggestions! You're right, I've made a typho on page 11, sifted is the correct word. As for information on sifting flour, perhaps this article will help: http://www.kitchensavvy.com/journal/2005/07/sifting_flour.html. As for page 12, I have made corrections based on your suggestion as follows:

Once the package has been opened, instant dry yeast, on the other hand, can be stored up to 2 weeks if it is stored at room temperature inside an air-tight container. That's why it is ideally used in tropical and other warm countries. Active dry yeast is much durable than the other two. Once the package has been opened, it can be stored for several weeks at room temperature or under 21 – 27°C (70 - 80°F) of temperature. It can last longer (up to several months or even year) if it is stored in the refrigerator or freezer or nunder 5 or 6°C (41 - 43°F).

Thanks again for your suggestions! Hope you like the ebook. And please notify me again if you found other errors in my ebook.

Edwin

 

 

sunnspot9's picture
sunnspot9

just looking at the post here, there are a couple typos, if you copied and pasted from your book you might want to correct, I think you meant to say: "Active dry yeast is much more durable" and "freezer or under 5 or 6"

ed9762's picture
ed9762

Thanks for your input! I'll add more to the ebook. As for the nunder part, I guest I've mistyped here since in the ebook, it is typed correctly. Thanks again.