The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ginsberg "The Rye Baker" errata?

Katja's picture
Katja

Ginsberg "The Rye Baker" errata?

I'm trying to find out if there is an errata sheet anywhere for Stanley Ginsberg's "The Rye Baker". The specific item that I'm wondering about is in the Buttery Crispbread recipe on page 193 of my copy: the quantities for instant yeast seem inconsistent:

Grams: 16

Ounces: 0.55

Volume: 1 1/4 tsp

When I weigh 1 1/4 tsp of instant yeast, I get about 4 grams, which is in line with the common 1 pkt yeast = 2.5 tsp = 7 grams.

 

OldWoodenSpoon's picture
OldWoodenSpoon

Stan has two web sites:  New York Bakers and The Rye Baker.  If there is an errata sheet for the book it will be there I'm sure.  You could also email him directly through either site, or send him a private message here on TFL.

OldWoodenSpoon

 

Note:  I have no affiliation or relationship with either of these sites or Stan Ginsberg, beyond being a long time customer.

Katja's picture
Katja

Thanks! 

I've had no luck using the contact form on The Rye Baker site. I did find an errata sheet for "Inside the Jewish Bakery" at https://www.stanleyginsbergbooks.com/ITJB/files/IJB_Errata.pdf, but nothing analogous for "The Rye Baker". I'll try a PM.

clazar123's picture
clazar123

A lot of us have purchased his books so let us know what you find out. He is usually pretty responsive but I know he is also very busy.

The Roadside Pie King's picture
The Roadside Pi...

I just yesterday down loaded the breads and the rolls sections of "Inside the Jewish Bakery" Someday I will treat myself to the complete hard copy. 

 

The Unabaker's picture
The Unabaker

I've been reviewing this book for an upcoming article in my blog "the unabaker speaks". Using an analytical tool i developed, I've discovered routine errors in formulae. Some really inexplicable. Most of these are in his Baker's Percentages tables that function as a total formula for the recipe, but some odd stuff in his stage formulae as well. You have to read the entire text well, and also have an understanding of normal Baker's percentages used for stuff like yeast and salt. Whoever did the proofreading and copy editing missed a lot of errors. Otherwise it's a stellar book full of great information. I learned by reading it. 

 

The Unabaker's picture
The Unabaker

You should use the 16g he calls for. If one packet is 7 grams use 2.3 packets. If you notice the formula uses al of coarse meal and some seeds. It will take the 16g yeast to lift it. It's better to get a gram scale and forget using spoons for measuring baking bread. 

If you read his formula, notice the error in the final dough formula? It has the wrong total for the sponge. But in this case his total formula corrected it. Not s significant error that affects the outcome, just bothersome that the book is so full of these. Making using his reported Baker's Percentages very unreliable. 

Katja's picture
Katja

I'll give it a try with the greater amount of yeast. I do use weights for all my bread baking - with that big a discrepancy, it was just a question of which measurement was correct. I have also noticed that there are quite a few errors in conversion/arithmetic through out the book.

The Unabaker's picture
The Unabaker

I've tried both sites to contact him, but with zero response. I think the rye baker site hasn't been tended since the PR push for the book concluded, and the other, who knows why since it's his business...

But I'll bet if you send interest in being on his rye bread tour of Europe, there'd be a reply. :) 

Katja's picture
Katja

Haha, I did, actually - the Bavaria/Austrian Alps tour interests me greatly. But I use a wheelchair, and he did respond but only to tell me that neither tour is (or could become?) wheelchair accessible.

The Unabaker's picture
The Unabaker

Money always talks, but am sorry to hear you couldn't be accommodated. I'm not good for tour groups, so I did the tour by reading his book. It's a marvelous and obviously passionate bit of exploration he did. I'm always inspired by dedicated pursuit, and I learned a lot from his experience. 

smallfarm's picture
smallfarm

I've baked about ⅓ of the recipes in The Rye Baker and found several errors. I just amend as I go.

Steve E's picture
Steve E

Would any of you be interested in helping to compile a list of corrections here on TFL? I just bought the book (which I love) and have already uncovered a few obvious errors.

Katja's picture
Katja

I could be persuaded. Are you thinking of a divide and conquer strategy (we each take a chapter), or just as we go along?

Part of the problem will be that the right answer for some errors will be obvious, but others (like the one that prompted me to start this discussion) won't be. 

Steve E's picture
Steve E

I wasn't thinking of assigning anything. Rather, I was proposing to provide a single place where we can collect mistakes as we find them, and then correct them. It could be here or a Google doc or something else. Any bright ideas out there?

Pownal baker's picture
Pownal baker

I also adore the book and also wonder occasionally about mistakes. Here's one for the list: On p. 241, the final dough for the Franconia Crusty Boule asks for 400g of medium rye flour, but the percentages on the next pages, p. 242, lists 400g of dark rye flour. I'm not sure which is right.