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 [1])

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)