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« January 2006 | Main | March 2006 »

Ideal Environment for Raising Bread Dough

Feb 07, 2006 | From the kitchen of Rose in Bread Questions

Hello, Rose.

I live in the San Francisco Bay Area and want to restart my bread
baking routines from 20 years ago.

I don't want to use a bread machine. I like kneading and all that.

I am concerned that yeast won't rise properly for me. I'm just
unlucky somehow in Northern California. I did fine when I lived in
San Diego.

I have a gas oven but it seems like a cheap gas oven in that it
may leak heat. When I put dough in there to rise -- relying on the
pilot light to creat the right temperature environment -- it's usually

I've tried putting hot water in a dish on the bottom of the oven, but
I don't have any instructions on how often to replenish the water
and how hot to make the water.

I also wonder whether it's better to cover the dough with saran
wrap or a warm damp towel that won't stay warm very long. My
mother told me to use a towel.

I hope you can help.

Thanks very much.


this is an important question that several people have asked, so I'm going to address is here.

When bread rises at a cool temperature, it develops complex flavors. When the temperature exceeds eighty five degrees Fahrenheit off flavors result. The pilot light of an oven usually results in temperatures of about a hundred and fifteen degrees which can actually kill the yeast. If you leave the oven light on however, it should be just the right temperature.

A small container of very hot water also works well. Instead of an oven you can use a large plastic box to cover the bread and container of water. I change the water every thirty minutes.

Small Measuring Spoons

Feb 07, 2006 | From the kitchen of Rose in Equipment


Feedback: Hi..how do you measure 1/4 and 1/8 teaspoons without a scale? I have the bread bible and wanted to make something that has 1/4 teaspoon yeast.Is there a place where i can buy odd size teaspoons, if so where? Thank you...p.s I love your work.


The one quarter teaspoon measure is available as part of the standard set but the one eighth is not usually. There is however a delightful little set of measuring spoons called a pinch, a dash, a smidgen. It's available at Crate and Barrel.

Sourdough Starter

Feb 07, 2006 | From the kitchen of Rose in Sourdough


Rose (I feel as though I know you since reading your book since Christmas),

In making our own starter we followed the directions day by day, my wife and I are both engineers so lists and organized plans are VERY helpful. The starter didn't appear to follow the double a day that you mentioned. This may have happened while we weren't looking and then deflated. At the 5 day point, we decided to keep with the daily routine. At the 10th day, the starter does look a bit more energetic.

Do we need to mature the starter by feeding it every 3 days at room temperature or should it be in the fridge? How much should we be feeding, 60g of flour and water without removing any while it is matured? Should we remove a cup before we start expanding it?

We would both appreciate even a quick response. The description that starts at the end of page 429 "for example ......" confuses us when we follow the instructions in the last paragraph of page 433.

Thank you in advance for the help,


because sour dough is an alive entity it is not something the you can nail down hundred percent.

The last paragraph on page 429 of my book referred to an already established starter. The last paragraph on page 433 is referring to one that is not yet mature.if you have an active starter as I mentioned at the bottom of page 433 if you don't plan to use it for several days feed it to double it, let it sit one hour, and then refrigerate it.
as I wrote, for the first two weeks feed it at least three times a week.if you are not feeding it every day you need to refrigerate it between feedings. I wrote that during maturing you need to keep a minimum of 1 cup. In answer to your question how much to feed it, I wrote that you need to at least double it, so this depends on how much you keep. You can do it by a eye, or as I prefer, by weight.

By way of encouragement, everyone who has written to me about problems starting a sourdough starter has, with patience, arrived at a successful one. What follows is one person's very helpful suggestion which I have not tried myself but suspect will work brilliantly:

"... i had a asked for advice earlier about a sourdough culture that was
going flat and not responding to the feeding after 2 days. the trick i had
about using a 50/50 mix of organic rye and bread flour during the next
feeding to reintroduce more wild yeast into the sourdough did the trick of
waking it back up. it responded right away and i just went back to normal
bread flour feedings. i haven't had any troubles since in case anyone in
the future has this problem"

Soaking Syrup for Layer Cakes

Feb 07, 2006 | From the kitchen of Rose in Cake Questions


Does a soaking syrup to well on a devil's food cake?


A small sprinkling of syrup will work, but I'm like a sponge cake, layer cakes become soggy/pasty with too much syrup.

Popovers Not Popping

Feb 07, 2006 | From the kitchen of Rose in Bread Questions



I have tried your Butter Popover (page 178 of The Bread Bible) recipe three times and for the life of me I cannot get the popovers to rise. They are tasty, for sure, but puffy? No. Your directions have been followed to the letter (including using Wondra), but to no avail. Thanks for any insight you can offer.


It seems like a physical impossibility that the popovers aren't rising. Could your oven be off?
is the fat in the pan getting really hot before pouring in the batter?

Try switching to the all-purpose bleached flour suggested on page 180. the popovers will be less tender but they are sure to pop.

Baking Class Curriculum

Feb 07, 2006 | From the kitchen of Rose in Questions and Answers


Feedback: I am going to be teaching an introduction to Baking night class at a local high school. What are somethings that I should add to this as this is my first time at taking a class and I really want to make it memorable.


Two of the most important things are the proper measuring and weighing of dry and liquid ingredients, and a discussion of the variety and quality of the key ingredients used in baking such as flour, leavening, sugar, butter, and chocolate. Best of luck.

Layer Cakes Rising Higher Than the Pan

Feb 07, 2006 | From the kitchen of Rose in General


Hi rose! I love your book.

The issue I'm having is that in your Book The Cake Bible, you say to use 9 inch x 1 1/2 inch round pans for making the All Occasion Downey Yellow Butter Cake. I followed your instructions to the letter. The layers rose above the tops of the cake pans. Did I do something wrong? Should I just be using the 9x2 inch pans instead?

Thank you!


It's okay if layer cakes rise a little above the sides of the pan as the structure can still support it. The real indication is if the finished height after unmolding is the same as I specified. The batter may be a little too much for the 1 1/2" high pan but it is not enough for the 2 inch high pans.

Cookies without Eggs

Feb 07, 2006 | From the kitchen of Rose in Cookie Questions


Feedback: hi rose,
i would like to know that if i can bake cookies without using eggs??? if u have few recipes for cookies without using eggs i would love to try them out.


I don't know of the cake that can be made without eggs but many wonderful cookies can be made without them!

Flat Cream Puffs

Feb 07, 2006 | From the kitchen of Rose in Pie and Pastry Questions


Feedback: I live in Mexico and the humidity is very high. I made cream puffs today. They rose up and were beautiful until I took them out of the oven. They fell flat and felt soggy. Is there anything I can do to keep this from happening?


If you are also at high altitude you will need to decrease the amount of liquid to give more structure to the cream puffs. But for the high humidity it is essential, toward the end of baking after the cream puffs have set, to make a small cut into the side or bottom of each cream puff and then return them to the oven that the moisture can escape.

A Good-Looking Loaf of Bread

Feb 07, 2006 | From the kitchen of Rose in Bread Questions


I have been trying to make bread for the last couple weeks and the problem i am having is on the second rise it barely rises out of the bread pan. I use warm water (110 degrees) and set the bread in a warm place to rise. what can i do differant to get it to rise 3-4 inches out of the pan as i recall it doing when my mother made it. thanks denny


If the bread dough is rising successfully, i.e. doubling in volume, on the first rise, it sounds like the problem is not with the dough but with the amount until you are using. In order to get it to rise three to 4 inches out of the pan after baking, you need the dough to fill the pan about a half-inch from the top.

Silicone Baking Pans

Feb 07, 2006 | From the kitchen of Rose in Equipment


Dear Rose,

I have an older copy of your "The Cake Bible" that was written before
the advent and proliferation of the silicon baking pans. In general,
what changes to the baking process should I consider if I use these pans?



There are actually very few changes necessary. It is important to realize, however, that no substance on earth that I know of is 100% non-stick. Because silicone happens to be the most nonstick substance, if it is prepared properly (with oil and flour) it will release the cake perfectly with no crust stuck to the pan.

It is best to allow the cake to cool in the pan on a rack until warm or room temperature before unmolding it.

Deep fluted tube pans, as they are now, do not conduct the heat well to the center of the cake and may require as long as 20 minutes extra baking. But this is a relatively new technology and is continuing to evolve. For small cakes and the standard 9 x 2 inch cake I feel silicone has no equal. The cakes rise more evenly, with no need to wrap the sides of the pans with cake strips, and the texture is lighter and more even though the actual height of the cake is slightly lower.

Read about my association with Lékué Silicone pans and bakeware from Spain.

Pizza Praise

Feb 07, 2006 | From the kitchen of Rose in Bread


Feedback: Last night we had some friends over towatch the Super Bowl game. I decided to try the pizza recipe on page 189 of The Bread Bible. Although it contradicted everything I thought I knew about making pizza dough, it turned out to be the best pizza I have ever made. My guests all agreed. I strongly recommend it to all.


Thank you so much Hank for sharing your experience and encouraging other people who might be doubting Thomases to experience this amazing pizza!

Frosting for 90 Degree Weather

Feb 09, 2006 | From the kitchen of Rose in Wedding


Dear Rose,

I hope you can help me with my dilema. My daughter is getting married in
August. The wedding reception will be outdoors in Illinois. She has picked
cupcakes instead of a traditional wedding cake. The problem is the
frosting....it is usually around 90 degrees and humid. Our baker usually
uses some crisco (yikes!) in the frosting.

I can not do crisco...no matter what the outside temp is...pls help with any
suggestion on how to decorate the cupcakes, what ingredients to use and

I am planning on ordering your book, "The Cake Bible."

Thank you soooooo very much.


the best frosting for 90 degree temperatures is the mousseline buttercream but i think the silk meringue might hold up well too. the easiest and safest would be to use a curd such as lemon curd.

Sourdough Starters

Feb 11, 2006 | From the kitchen of Rose in Bread Questions


hi rose,
since i wrote the last email i switched over from a liquid starter to a stiff one. the liquid one was going great and when i added the flour to make it a stiff one it looked like that one was expanding like crazy too.

but then i threw out all but the 1/4 cup of starter and fed it with the 50g flour/25g water and it just kind of went flat again. i threw out all but 1/4 cup and fed it again the same way and it didn't rise that time either.

the next day instead of throwing any out i just added the fresh flour and water and it woke back up! since then i have started by only throwing out half and then a little more than that each feeding so it keeps some strength. That seems to work out ok as i scale down the amount of starter gradually.

For fun, i tried expanding the 2 tablespoons of starter you need for the bread and when i leave it at room temp for 6 hours it does rise quite well. does it sound like i am i putting it into the fridge too soon? and has anyone you talked too had this problem when switching from the liquid to stiff starter? sourdough seems to be a struggle of trial and error and its amazing i haven't killed it yet. it's more resilient than most people.


no--haven't heard anyone discuss problems switching over from liquid starter but you happened upon something i think is true--yeast often does better in large quantities of starter. also, as you noticed, it's a live thing and affected by room temp. etc. so if it works for you to leave it out longer bf refrigerating it that's the thing to do!

Baking Magic with Rose

Feb 11, 2006 | From the kitchen of Rose in Questions and Answers


Can this series be purchased on dvd? I checked the amazon.com link and
it is not sold there.


regrettably it is not available from the producers. you could get in touch with your local pbs affiliate and ask them if they would make it available.

More on Sour Dough Starters

Feb 11, 2006 | From the kitchen of Rose in Sourdough


Feedback: i'm getting frustrated with the stiff sourdough. its a hit or miss struggle to get it to double consistently after feedings. i had much better luck with the liquid starter. i may throw in the towel and reconvert it back to a liquid one. is there anything wrong with doing this?? and do you have a quick recipe for switching it back to a liquid starter?


it's fine to put the starter back into the liquid state. please follow the directions in the book. if you want it to go faster, since you know the consistency of the liquid starter, you can just add water to reach that consistency.


Feb 11, 2006 | From the kitchen of Rose in Ingredients


Feedback: I was wondering about an additive, such as granular lecithin, which you would add to cookies and scones to improve shelf life? Is there such a thing? Thanks, Emily Veale ( I have the Cake and Bread Bibles WONDERFUL!!)


the king arthur catalogue sells granular lecithin that they claim is "shelf-stable" and the liquid lecithin is available in health food stores. it is a soy product that becomes rancid very quicly so i store any lecithin product in the refrigerater. you will have to experiment with amounts and it does indeed improve shelf-life but can also give an off flavor to the baked goods if used in excess.

Using the Right Size and Type of Pan

Feb 11, 2006 | From the kitchen of Rose in Equipment


Feedback: The last few times I've tried to make lemon bars they come out all wrong. Instead of a pale yellow soft filling, I get a brown crusty thin layer.

Is it because I'm using a glass pan? The pan is 9x9 instead of 7x11, but I can't see that making such a huge difference.


this is an excellent question julie because many people think that the exact pan size and type aren't important and you have demonstrated perfectly just why it is!

first: when a recipe that has always worked suddenly stops working you must think hard about what you are doing differently or what might have changed. in this instance it is the pan type and size. and here's why it isn't working:
glass is transparent so heat enters it more quickly. therefore when using glass bakeware, set the oven temperature 25 degrees lower.

but what is equally significant, especially to the lemon curd topping, is that since it is a slightly larger pan, there is a thinner layer of the lemon curd so this also causes it to cook faster and the sugar in it is carmelizing and turning brown.

Raisin Pecan Bread

Feb 13, 2006 | From the kitchen of Rose in Bread Questions


Feedback: What am I doing wrong? I have attempted to make your raisin pecan bread at least 4 times. Each time the bread appears to process correctly except the final product does not rise enough making a very heavy bread.

when you say it doesn't rise enough do you mean that it doesn't reach the height of 3 inches listed on the recipe? this is a dense bread but tender due to the ground pecans replacing some of the flour. coincidentall, i just made this bread today. it's one of my favorites. i now add 75 grams of old starter and 1/16th teaspoon more salt and make the dough a day ahead which gives extra flavor. i also bake it on a cushionair baking sheet (you can also use two baking sheets one-on-top of the other--the keep the dough and raisins that rise to the surface from over-browning.

if a bread isn't pictured, it is very hard to imagine the texture which is why i gave the finished height. and this is why i'm so thrilled that my next book will have the cakes photographed so everyone can see exactly what they're supposed to look like!


Feb 22, 2006 | From the kitchen of Rose in Questions and Answers


Do you have any experience with Parisian-style macarons? I've been a huge fan of these for years, always visiting Laduree and Stohrer when I'm in Paris. It's been my "life's dream" (in the realm of my baking anyway) to make the macarons as close to French patisserie quality as possible; I've been working on them lately and have had mediocre success. Main problems: many crack and split open while baking. I've tried the approach of letting them sit out for a few minutes before baking and baking immediately and nothing seems to guarantee consistency. I've contacted Laduree (they have a book now, in French!) to ask if I can visit their kitchen, but they didn't like that idea. Do you know of any secrets to these and getting them as tender and as close as possible to the real things?

Thanks! Zach


Macaroons are very difficult to make at home. but I can give you one tip othat was given to me by a Swiss chef: after piping them, let them sit uncovered overnight before baking them. This helps to keep them from cracking, resulting in smooth tops. as Dorie Greenspan says in her delightful book Paris Sweets, each Parisian has his or her favorite place for macaroons. for this New Yorker its Laduree, but then, I have yet to do a thorough tasting investigation.

Pie Crust for Those Who Don't Eat Butter

Feb 22, 2006 | From the kitchen of Rose in Pie


Feedback: Hi Rose,
I wrote to you in December about my bottom crusts disolving. Thank-you so much, your advice has totally fixed my problem!

Also, I would like to recommend the pastry recipe in "the Better Homes and Garden's New Cookbook" if one cannot use butter. It is very,very fast, and gives a great result with margerine.

Thanks again,

A New Real Baker is Born!

Feb 23, 2006 | From the kitchen of Rose in Questions and Answers


Feedback: I recently made your All-American Chocolate Torte for Valentine's Day and it was a hit with my boyfriend. Although, I was questioning whether or not I acheived the correct texture of the torte. I am new to world of "from scratch" cake baking, so I followed your instructions to the letter. I was expecting a dense cake, but mine was light, airy, and very soft in texture. Did I succeed in making your torte or does my technique still leave something to be desired?

Thank you for such wonderful recipes!

you did great! that''s just the texture i was aiming for. brava! (scratch on--you'RE obviously a natural)

Funny Looking Muffins

Feb 23, 2006 | From the kitchen of Rose in Cake Questions


Feedback: Hello, I may not know who is Rose but I am interest in baking! I have this big problem here. Whenever i bake muffins, the muffins would 'pop' up after awhile and would become not good-looking. Can you tell me what is the problem?


I think that you what you're saying is that the muffin Tops Peak and crack rather than being gently rounded and smooth. The problem is the structure of the batter is too strong. Either you need to use a softer flour, such as bleached all-purpose if you're using all-purpose unbleached, or cake flour which a softer still. It also works to increase the baking powder. Another thing that you can try is not mixing as much. the batter should be mixed only until the flour disappears entirely.

Problem with Cake Mix

Feb 23, 2006 | From the kitchen of Rose in Cake Questions


I've made at least 500 rum cakes using a boxed cake mix, a fluted bundt pan and glaze. They are always turned out high, light and fluffy until recently. I have not changed oe thing.
Could it be my oven? Am I overbeating it or underbeating it? Thanks.


Cake mixes are designed in order to have "tolerance".what this means is that you can add things to it, up to a point of course, under beat it slightly, overbeat it slightly, and it will still work. In all probability it is the cake mix that has changed. I encourage you to try baking from scratch. This gives you a lot more control over getting which you want in flavor and texture.

Canadian Flour

Feb 23, 2006 | From the kitchen of Rose in Ingredients


In the Bread Bible you recommend some brands of flour which I can't find in Canada. We have Robin Hood, Monarch, Five Roses and then the generic store brands. I have gone to the brand websites but they do not post the protien count of their flour. Could you recommend some brands that we up here in Ontario Canada can use to make bread?


Canadian unbleached all-purpose and Canadian bread flour perform well in my yeast bread recipes. For quick breads using butter, however, it is necessary to use bleached all purpose flour or the center of the bread will fall and have a gloppy texture on cooling. For more information or specific questions regarding Canadian flour/brands and baking, you can contact editors@betterbaking.com

Lumpy Buttercream

Feb 23, 2006 | From the kitchen of Rose in Ingredients


I made my first chocolate buttercream icing for my son's 1st birthday. It was a disaster! The final product wasn't smooth or spreadable. It was clumpy. I practically lumped it on and patted it thin. Below were the called for ingredients:

3 sticks of softened, unsalted butter
3/4 c unsweetened cocoa powder
4 3/4 c sifted confectioners' sugar

I think the only mistake possible was I didn't sift the confectioners' sugar. Could that have been the problem?

Buttercream Help!


It's been years since I made confectioners sugar buttercream. I much prefer chocolate ganache which is even easier to make, especially if you use the food processor. I seem to remember that you need a bit of liquid for confectioners sugar buttercream. If you prefer making this kind of buttercream, and it's lumpy, try beating in a little milk, a teaspoon at a time until you reach the desired consistency. Sifting the confectioners sugar may not be necessary unless its lumpy, but sifting the cocoa is a good idea.

A Lovely Love Note

Feb 23, 2006 | From the kitchen of Rose in Rose's Books


Feedback: This seems like a reasonable time to drop a love-note to Rose. Years ago I used to pick up the Cake Bible in bookstores to read and re-read the story of your brother's wedding cake and the snowstorm of 1983. Eventually my husband gave me the book as a gift. The story about your discussion of "sifting" with your (eventual) husband was a gem. It is the stories, I guess, that make me love the book and so, you. The recipes, resource information and photos are the frosting on the cake, as it were. Thanks for all of it. Kathy Mc (devoted fan!)


I'm going to put this up near my computer monitor for inspiration as I work on my new cake book. Thank you from the bottom of my heart.

Rose's Christmas Cookies

Feb 28, 2006 | From the kitchen of Rose in Rose's Books

Many people have asked where they can get this book, touted by Tina Ujlaki in Food and Wine Magazine (December 2003) as "...one of my all-time favorite holiday cookbooks."

Fortunately, Jessica's Biscuit carries it all year 'round.

Call 1-800-878-4264. The catalogue number is D612, price: $19.60

Press Mentions

Feb 28, 2006 | From the kitchen of Rose in Press Mentions

i'll update this blog entry with press mentions when they happen.


July 7, 2006, Associated Press (ASAP) Idiot in the Kitchen: Baking Brownies by Howie Rumberg

March 19, 2006, New York Times. The Way We Eat: As Easy as... by Jennifer Steinhauer

January 15, 2006 NY Daily News NOW Section, page 32, "Perfectly Simple"

October 23, 2005, Quoted in Time Magazine, Ain't That Sweet! A slew of specialty sugars are taking chefs beyond brown and white, By Stacie Stukin

Time Magazine, October 4, 2004: Article on home bread baking: "Heavenly Loaves."

The Gourmet Retailer, September 2004, The Cake Bible listed as one of the top 25 most influencial books of the past 25 years.

Bon Appetit, January 2004, page 17: "A must for bread baking novices and seasoned kneaders alike."

Fine Cooking, January 2004, page 23: New books for every food lover on your holiday list

New York Times Book Review December 7, 2003: Cooking Round up by Corby Kummer

USA Today December 5, 2003: "for lovers of bread, here's a slice of heaven"

USA Today December 4, 2003 "Just what you knead: 9 delicious reads "

Santa's Favorite Cookies Magazine: My Chocolate Swirl Velvet Cake December 2003

Food & Wine, December 2003: 10 Best Cookbooks of the Year

New York Magazine, December 1, 2003, page 104 "Flour Power"

Newsweek November 17, 2003 page 80: Top Baking Books

Publisher's Weekly, November, 2003: Top 10 Cookbooks of the Year

Web Sites I've Appeared on

Feb 28, 2006 | From the kitchen of Rose in Web Appearances

Newest to Oldest...

May 2006: Kuhn Rikon interviews Rose - www.kuhnrikon.com

March 2006: Three Layer Cake interview -

December 2004: Favorite Lemon Butter Bar recipe -

November 2003: Chef in Residence on Patricia Rain's website - www.vanilla.com

October 2003: article on Marcy Goldman’s website - www.betterbaking.com

Books That Have My Recipes

Feb 28, 2006 | From the kitchen of Rose in Cookbooks

i'll update this blog entry with the current list of books that have recipes that i've written

REVISION: I have updated "The Cake Bible" for the first time since its publication almost 17 years ago. The update includes new chocolate information, the new types of yeast, and new sources for ingredients and equipment. Look for copies that indicate the revision on the cover.

"Mom's Secret Recipe File," pub date Mother's Day 2004, contributed 3 recipes

Fine Cooking Magazine issue 65, June/July 2004 "How to Make a Lattice Pie (with a wonderful new flaky, tender, and delicious pie crust and step-by-step photos on the making of the lattice so that even someone who has never made one before will see how easy it is)

"What Do Women Really Want: vol.1 Chocolate," by Donna Barstow, pub date May 2004, contributed the foreword.

"Food & Wine An Entire Year of Recipes 2004," page 333, contributed Christmas Sugar Cookies from "Rose's Christmas Cookies."

Food & Wine "Best of the Best the best recipes from the 25 best cookbooks of the year," pages 56 through 67 (from "The Bread Bible.")

"On Cooking a Textbook of Culinary Fundamentals, Fourth Edition, Pearson Prentice Hall, page 1078, excerpt from "The Cake Bble.

Corrections: The Bread Bible

Feb 28, 2006 | From the kitchen of Rose in Book Errata/CORRECTIONS

The following is the complete list of errors and corrections from The Bread Bible by Rose Levy Beranbaum. Use the comments below to report anything else you find.

In the CRANBERRY-BANANA-WALNUT QUICK BREAD, page 101, the correct baking temperature is 350 degrees F.

In the crisper flat bialy variation on page 165, Matthew suggests using 1 teaspoon of poppy seeds per bialy or a total of 2 tablespoons/18 grams.

In the PRETZEL BREAD on page 172, step #2..Empty the dough onto a counter and shape it into a ball. Let it sit covered for 1 hour (it will relax and spread out slightly). Divide it into 4 pieces, divide each piece into 3 (total 12 pieces--about 1.3 ounces/33 grams each) and roll each into a ball. Shape each ball into a tapered 4-inch little football,, 1-inch wide in the middle.

In the DUTCH BABY on page 182, Hand Method, after "slowly beat in" add the words milk before "the eggs."

In the ROSEMARY FOCACCIA SHEET on page 205, it may take longer than 20 minutes to form a ball. For the airiest texture and largest holes, allow the dough to double for the final rise and deeply dimple the dough with wet or oiled fingertips just before baking.

In the BUTTER-DIPPED DINNER ROLLS on page 249, the yield is correct as 12 rolls and the dough for each should weigh about 50 grams; page 254, if not using dry milk you can replace the water with 3/4 cup plus 2 tablespoons of milk.

In the Velvety Buckwheat Bread on page 308, replace the water with 3/4 cup plus 1 tablespoon/6.7 ounces/192 grams of the water and 3/4 cup/6.5 ounces/182 grams sour cream.

In the RYE BREAD recipe on page 326, on the flour mixture chart, the 2 1/4 cups bread flour weigh 12.3 ounces / 351 grams, and step #2: eliminate the words 'rye flour.' (Rye flour is used only in the sponge on page 325.)

in the Authentic Pumpernickel Bread recipe on page 329, under Oven Temperature: If using La Cloche, preheat the oven to 425°F, then 400°F.

In the PUMPERNICKEL BREAD recipe on page 333, the oven is preheated at 400°F but then should be lowered to 375°F.

In BRINNA'S PUGLIESE on page 347, the water should be 6 tablespoons (not teaspoons). In the GOLDEN SEMOLINA TORPEDO on page 366, step #2: ...whisk together ALL BUT 1/4 cup of the durum flour.

In PUGLIESE on page 363, step #5...until it has increased by about 1 1/2 times, 1 to 1 1/2 hours.

in SEMOLINA TORPEDO on page 366 step #2...In a medium bowl whisk together the durum flour and yeast. Then whisk in the salt...on page 367, step #6...Preheat the oven to 425˚F, or 450˚F if using La Cloche.

In the PROSCIUTTO RING on page 371, the bread will weigh 1 1/2 pounds/690 grams and in the chart, the meat mixture should be 1 1/2 cups/6 ounces/170 grams.

in THE BEER BREAD on page 376, under the mixer method, it should read: if it is too sticky add in a little flour...

in THE TEN GRAIN TORPEDO on page 396, step #4...knead for 7 minutes. The dough will be dry.

in THE ALMOND FIG BREAD on page 412 There have been some questions about the weight of 75 grams for the coarsley chopped slivered or whole almonds. It is correct. The volume, however is a little under 1 cup. It will not hurt, however to use 1 cup.

in all the SOURDOUGH RECIPES: What I should have written was: If making bread the next day, or if starting to increase the starter the next day instead of if baking....the rational here is that if you, for example, have a weekly schedule of feeding the starter every Monday, but you don't want to start increasing the starter for bread baking until Tuesday so you can bake on Wednesday, you need to let it sit for 2 hours after feeding it and then refrigerate it until Tuesday when you start the increasing process. (All this is far easier to do than to put in to words!)

in the SOURDOUGH RYE on page 453, you will be increasing the starter by 4 times, from 25 grams to 100 grams.

In the SOURDOUGH RYE on page 454, Hand Method, use the same amount of starter as is on the chart above (1 1/2 cups).

In the SOURDOUGH PUMPERNICKEL on page 462 (Mixer Method and Hand Method) use the same amount of starter as is on the chart on page 461 (1 cup plus 2 tablespoons).
on page 463, step 7, oven temperature should be 400°F, and on page 464 step 8 lower it to 375°F. If using sesame seeds, add them after the glaze.

In the SOURDOUGH WHEAT BREAD SEEDS on page 468, after the first paragraph add: "Cover tightly and allow it to sit at room temperature 8 to 12 hours. It will have puffed slightly. Proceed to step 2.
At step 2 add the words "That night..."
At step 4 on the following page add the words "The next morning"

in the PANETTONE on page 513, use only 1/4 teaspoon of fiori di Sicilia (the 1/2 teaspoon listed in the earlier printings is just a bit too intense)

In the CHALLAH on page 517, when making the sponge add the yeast listed in the ingredients.
In all breads, when making a starter that you plan to have sit for more than 4 hours, refrigerate it after the first hour at room temperature.

CANADIAN FLOUR: Canadian unbleached all-purpose and Canadian bread flour perform well in my yeast bread recipes. For quick breads using butter, however, it is necessary to use bleached all purpose flour or the center of the bread will fall and have a gloppy texture on cooling. For more information or specific questions regarding Canadian flour/brands and baking, you can contact editors@betterbaking.com

In the Ingredient Section for Weights on page 572, the listing for dry milk refers to King Arthur's special dry milk at 10 grams per 1 tablespoon. Instant dry milk is only 4 grams per tablespoon. If using instant dry milk instead of King Arthur's use double the volume.

Continue reading "Corrections: The Bread Bible" »

Gluten-Free Bread

Feb 28, 2006 | From the kitchen of Rose in Bread

i’m frequently asked about alternatives to wheat bread. i was discussing this problem with a colleague at the fancy food show in san francisco and she recommended the following book:

The Gluten-Free Gourmet Bakes Bread by Betty Hagman

« January 2006 | Main | March 2006 »

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