Corrections: The Baking Bible

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p. 14 Variation Rhubarb Upside-Down Cake: Brush the bottom and the sides with butter.

p. 77 Crème Anglaise for the Coconut Silk Meringue Buttercream: The weight of 3 egg yolks should be 2 ounces/56 grams.

p. 119: Génoise: Due to the lower ratio of yolk to white in most eggs, we are now recommending to add an extra egg yolk (1 tablespoon plus 1/2 teaspoon (17 ml)|0.7 ounce|19 grams) to ensure a fine texture. Also it is important to use a non-GMO cornstarch to achieve a fine texture.

p. 145: Tea Ganache: The instant powdered lemon tea weighs 0.3 ounce/8.4 grams.

p. 251 Pomegranate Winter Pie, Special Equipment for Crisp Meringue Pie Shell: Instead of coating the pan with shortening and flour, spray it lightly with non-stick cooking spray and coat it with cornstarch. It will make removing the slices much easier. Also, it's fine to spread the meringue instead of piping it, but be sure to make an even thickness.

p. 313 Ricotta now comes in 15 ounce/425 gram containers which is fine but if you are using volume it would be 1-3/4 cups (the volume listed was incorrect).

p. 314 Pasta Frolla for the Pizza Rustica: Roll it 1/8 inch to 1/4 inch thick (1/8 if you like a thinner crust.).

p. 319 (re solution for flat cookies) Use a lower protein flour...(higher protein absorbs more liquid leaving less to turn to steam and puff.)

p. 334: Luxury Oatmeal Cookies: The volume of the oatmeal should be 2-3/4 cups.

p. 338 Gingersnaps: Use volume, not weight for the ground ginger. The weight should not be indicated and 3 grams is not correct.

p. 347: My Chocolate Chip Cookies: Baking time should be 7 to 10 minutes. and on p. 350: Bake for 4 minutes; rotate and continue baking for 3 to 6 minutes.

p. 374 Pizza Rustica: top of the page, 2nd line, the dough should be rolled 1/8 inch thick, not 1/4 inch thick.

p. 388 Mini Gateaux Breton, in the chart, the entry for the butter should read (high quality lightly salted butter). This will refer to the Note on page 390 re using Vermont lightly salted butter. 

p. 485: Kouign Amann: End of the first turn paragraph,  the weight of the finished dough will be almost 2 pounds/900 grams.