Brotland Deutschland - a conundrum and a PSA

First, the PSA, as I feel I should share it due to the rarity for those who would be interested:

If you ever thought about obtaining the "Brotland Deutschland" books and, like myself, are especialy interested in rye baking the third one in the series, "Schrot, Korn & Pumpernickel : Vollkorn- und Schrotbrote", is available here:

https://www.ingerverlag.com/produkt/schrot-korn-und-pumpernickel/

Ever since first hearing about the "Brotland Deutschland" books on these forums, I have been intrigued by them: they contained lots of great, detailed, technical and professional information, professional recipes and were very rare and difficult to find as they'd been long out of print. My interest was piqued. The fact that they're in German, in which I know only a few words, did not diminish my fascination with them. Every now and then I'd scour the internet to see what popped up. So recently, to my total surprise, I found a listing for "Brotland Deutschland Bd. 3. Schrot, Korn & Pumpernickel : Vollkorn- und Schrotbrote", which is the third volume in the series, for the princely sum of €77,00. I had to have it, especially since it dealt with baking with coarse rye. Not only that, as another book, "Roggen – Das Standardwerk" caught my eye as well. I mean, it said "Roggen" so how could I resist? So I took the plunge: filled out the information and placed the order for both faster than you could say "schrot". However, it didn't look promising at first as there was no payment method so I wasn't sure what would happen next but within a day or two I received an email with payment information and it directed me to pay via PayPal or bank account. No credit card option. I wasn't 100% sure about it but still decided to go ahead with the PayPal payment. The temptation was too strong. The funds were transferred aaaand... a couple days later I received tracking information and the wait began. The order was delivered about a couple weeks later. I opened it with trepidation as I still could not believe that it could be real. I mean this book seemed to be rarest of the rare. Buuuut.... there it was! In all its glory. I've had it for a few days now and all I can say is I'm very happy with it so far. Looks very professional and every recipe has a picture to illustrate what the baked goods should look like. I've already picked up a few words, but there is a lot more to learn so don't be surprised if I post question about some specific German baking terms. As for the other book, "Roggen – Das Standardwerk", which was a shot in the dark, I had no idea what to expect as I never even saw it mentioned anywhere, I'm surprised to say I might like it even more than "Brotland Deutschland". Both have the profesional look, but "Roggen – Das Standardwerk" has a picture for every recipe illustrating not only what it should look like but also a crumb shot. Both are great, though. The only negative thing I can say, is that in the "Roggen – Das Standardwerk" book there is a page with flags of the European Union members (as they were at the time: still lists UK) and next to each is "rye" printed in the country's language. However, and it's my pet peeve with this one, they totally misspelled "Rye" in Polish! It should be "Żyto" and for some unfathomable reason it says "Rodz" which is not even a word in Polish. What the heck! If I get worked up enough about it I'll complain to them. Other languages seem to be correct, but I'm no expert.

Now, for the conundrum:

In my searches for "Brotland Deutschland" I came across a comment by Hamelman which seems to indicate that there was an original publication in the early '90s and then there were THREE more volumes published around 2000. I thought there were THREE total, just spread out over a few years? Hamelman seems to think there were more. Does anyone know anything about it? I have to know.

Another thing is that he mentioned that the recipes in the book that I got only list single stage method in all the recipes. After looking it over, that seems to be the case, albeit it's three different single stage methods per each recipe. But all's not lost, as upon closer examination of the book, in the informational part, multi stage methods are discussed and detailed. That includes the Detmolder and other three stage methods as well as two stage. So, I guess, it was actually left up to the baker to utilize them in production. Also, if you're curious, "Roggen – Das Standardwerk", lists single and multi stage methods for its recipes.

Also, on the product page of the shop (is it the publisher? Or just a random shop I found? can someone who speaks German weigh in on this?), there are few more books and some of them look intriguing. Does anyone know anything about "Meisterhaft Backen Band 3"? I think I'm tempted but I have too many books already! Or maybe, not enough? There always seems to be more...