On the master chart for butter cakes on page 490, Level 6 the rectangular pans make only one layer.
also baking time should be reversed, i.e. 35 to 45 minutes for the 13 by 9 inch rectangle, 40 to 50 minutes for the 81 by 12 inch rectangle.
The Chocolate Chiffon Cake page 159: weight of the sguar is 350 grams (not ounces)
The Ethereal Pear Charlotte page 291:
To ensure that all of the gelatin dissolves and offers a firm texture to the Bavarian filling, it is best to soften it in 4 teaspoons of the reserved poaching syrup. Stir to moisten the gelatin and allow it to sit for a minimum of 5 minutes. (If longer cover it tightly with plastic wrap to prevent evaporation.) After stirring the poaching liquid into the egg yolk, stir in the gelatin mixture.
Below are postings for each cookbook with corrections, additions, or changes in bold.
If you have later printings of the books that are still in print, these changes may already be made. And if you want to refer back to these postings simply go to the errata listing in the left hand column of the blog and they will all be there.
I thank those of you who have encouraged me to offer this on the blog. Fortunately I have kept files with each page that has a change, all of which were submitted to the various publishers, so it was much easier to be able to round them up to post.
p. 33 in the chart, 2 large eggs/3.5 ounces
Coulibiac p 109 is so good it may serve only 12!
p 98 add Note: The ancient Chinese technique of brining shrimp does wonders to improve the flavor and texture of shrimp that has been frozen. It works particularly well in this dish because the infused slight saltiness it gives the shrimp plays well against the tangy sweetness of the sauce.
To brine the 1 pound of unshelled shrimp: In a small bowl stir until dissolved: 1/4 cup of salt (preferably sea salt), 1/4 cup of sugar, and 1 cup of boiling water. Pour this mixture into a larger bowl and add 3 cups of cold water, a few handfuls of ice cubes, and the shrimp. Refrigerate for 2 hours. Drain and rinse well under cold running water. Peel and proceed as above but eliminate the salt from the marinade.
p 114 Whisk in the cayenne pepper and lemon juice. Whisk about 2 tablespoons of this hot mixture into the yolks and then whisk the yolk mixture back in the hot mixture. Continue cooking for 30 seconds, whisking rapidly. (Cross out The sauce will be very thick as it will thicken but not to this consistency.)
p 117 Insert before Preheat the Oven:
To Complete Final Assembly up to 6 1/2 hours ahead of baking:
Make the coulibiac, wrapping it in brioche as directed. Transfer it to a buttered baking sheet but do not glaze and decorate until shortly before baking. Refrigerate the remaining glaze and the pastry decorations.
Wrap the buttered foil band around the sides of the coulibiac and tie with the cord. Fold down the excess foil and place a piece of plastic wrap sprayed lightly with vegetable shortening directly on the surface of the dough. Refrigerate for up to 6 hours.
Thirty minutes before baking, remove the coulibiac from the refrigerator and fold the foil back up to its original position. Cut out the steam vents, glaze and decorate.
p 145 ..Wrap the wings loosely with foil. If crisp skin is desired, brush with oil.
p 234 …(the batter will come 1 inch from the top) run a small metal spatula or knife through the batter to prevent air pockets
p 312 Change baking time to 20 to 30 minutes. Insert after…lift out the brownies: Wrap well and chill for at least 1 hour.
p 109, Pistachio Pavés butter/1 cup
p 125 decrease sugar to 1/2 cup/3/5 ounces/100 grams and make only 6 instead of 8
p 139 …In a 3-quart bowl, whisk together the reserved sun dried tomato oil….Add the pasta and drained beans
p 183 in the chart, golden refiner’s syrup/15 ounces/425 grams
p 253 in the chart, 3 celery ribs…/7 ounces/200 grams
p 256 ditto
p 141 in the chart, 1 medium mild-flavored onion
p 185 (The capacity of the pan should be 9 cups)
p 247 in the chart: use half milk/half heavy cream
p 249…Sprinkle the crème anglaise with 1/2 pint of the raspberries
under Refrigerate a mixing bowl…cross out In a small bowl place the raspberry jam and whisk in the Chambord or water and replace it with: In a 2 cup heat-proof measure, place the raspberry jam and microwave on high power for 5 minutes or until reduced to 3 fluid ounces (6 tablespoons). Or simmer on low heat in a small heavy sauce pan, stirring often. Set aside to cool completely.
p 213 in the chart…Idaho potatoes, peeled
in the footnote…,use the coarse shredding holes…
By the way, if the potatoes are too dry when frying them, cover them for the first part of the frying.
p 197 in the chart, water 8 liquid cups
p 310 ….For an 8-cup loaf, roll a scant cup (7 ounces not 7.5)
p 318 …form a rectangle about 12 by 39 inches…cut it into two long pieces (each will be 6 by 39 inches)
These changes have been made in the current printing
p 3 don’t use a food processor to pulverize the sour balls as it may damage the container and blades
p 17 Electric Mixer Method: …On low speed, gradually add the flour, salt, and the grated almonds…
p 45 Equipment:…fine shredding disc
p 55 under Wedge-Shaped Shortbread, cross out Decrease the butter to 1 cup (8 ounces/227 grams) and under Smart Cookie cross out the reference to cookies require slightly more butter…
p 89 Smart Cookie: just before When rolling the balls of dough insert:
If you flour your hands before rolling the balls of dough, the cookies will be rounder, as show in the picture. If you don’t flour hour hands the cookies will have more almonds adhere to them but will be flatter.
p 94 under Food Processor Method…Remove half the nuts (about 2/3 cup)..
p 100 under Caramel Topping…to avoid spattering. Lumps will form but they will dissolve with further cooking.
p109 in the chart, 1 large egg white 1 ounce/30 grams
p 141 in the chart, 1 egg/1.75 ounces/50 grams
p 163 increase the butter to 10 tablespoons/5 ounces/142 grams
Bake for about 30 to 40 minutes
p 166 in the chart, increase the butter to 10 tablespoons/5 ounces/142 grams, the powdered sugar to 1/3 cup/1.25 ounces/38 grams, and the granulated sugar to 1/3 cup/2.25 ounces/66 grams
under For Both Methods:…cross out …At first the dough will be dry and crumbly, but the heat of your hands quickly makes it blissfully soft and supple….Bake for 45 minutes.
p 167 in the chart: zest from 1 large orange,
p194 Steeple…Cut the 4 quatrefoil
p 197 quatrefoil (not quartrefoil)
The following is the partial list of errors and corrections from The Pie and Pastry Bible by Rose Levy Beranbaum. Use the comments below to report anything else you find.
Clarification of when to add the cranberry purée (people have asked when does the purée get added)
In the Custard Filling for the CRANBERRY CHIFFON PIEthe cranberry purée is strained into the bowl with the sieve set over it to receive the custard. They are then stirred together.
In the Custard Filling for the GINGERY PEAR CHIFFON TART on page 164, To ensure that all of the gelatin dissolves and offers a firm texture to the filling, it is best to soften it in 2 to 3 teaspoons of the reserved poaching syrup. Stir to moisten the gelatin and allow it to sit for a minimum of 5 minutes. (If longer cover it tightly with plastic wrap to prevent evaporation.) After stirring the poaching liquid into the egg yolk, stir in the gelatin mixture.
In the LEMON MERINGUE PIE on page 178 under “make the filling,” do not use a double boiler and be sure to bring the egg mixture to full boil to ensure that it will thicken properly.
In the CHOCOLATE CREAM PIE on page 204 under "make the filling," it should read remaining 2 3/4 cups of milk.
In the CHOCOLATE OBLIVION TARTLETS on page 308, the amount for the eggs should be only 3 eggs/5.2 ounces/150 grams.
In the Hungarian Poppyseed Strudel on page 403, proof the yeast with 1/2 teaspoons of sugar not 1 teaspoon of sugar.
In the CRÈME BRULÉE CUSTARD on page 440 , the filling is 2 3/4 cups.
In the PASTRY CREAM on page 560,the 2 cups of half and half weigh 17ounces/484 grams.
The following changes are in current printing (3). The printing number is on the copyright page. It is a row of numbers and the lowest one is the printing of the book. For those who have earlier printings ADD:
Note: I have found that it is best to apply the foil ring to the protect the edges of the pie crust from the beginning of baking.
p 321 on the chart for peanut butter mousse pie tiered, filling should be 1/3 cup, 2/3 cup, 1 3/4 cups, 2 1/2 cups, 3 1/4 cups, 4 1/4 cups, 4 3/4 cups
page 84 flaky cream cheese pie crust for a two-crust pie
p 594 in the chart: 2 12-ounce bags
p 131 The liquid will be about 1/3 cup….Cool the pie…(Brush the exposed cranberries with golden syrup to keep them moist and shiny.)
p 140 …spread rounded 1/2 teaspoons(not tablespoons) of Apricot Lekvar…
p 19 4th line from the top: …bake for 20 minutes (15 minutes for a 4 1/4 inch pielet)…Return the shell to the oven for 5 to 10 minute more (3 to 5 minutes for a 4 1/4 inch pielet)…
p 89 and 592 for the streusel (crumb) topping, for a crisper topping melt the butter before adding it.
p 260 …very thin lemon slices that have been simmered, covered, for 20 minutes in 1/3 cup sugar dissolved in 1/3 cup water,…
p 262 under Pointers…If a 3 inch pear is available, poach it along with the other pears, slice it and place it in the center. During baking, the pears will shrink making space e for it.
p 287 roll the pastry to a circle roughly 16 inches in diameter. Using a pizza wheel or cardboard template and a sharp knife trim it so that the edges are even. It should be 15 to 15 1/2 inches….Scatter the cranberry mixture evenly over the dough, covering a 12-inch area…
p.294 Gâteau Basque: Add about 1 tablespoon of cream to the yolk and vanilla. After mixing the dough pinch it together and it if still crumbly and won't hold together add a tiny bit more cream. Change baking temperature to 325˚F.
p.421 just before store…1 day before completing the last 2 turns for a total of 6 turns.
p 442 …caramelize the topping or protect the edges of the pastry with foil rings…
Karen Question
I am planning on making the chocolate butter wedding cake for a friend's wedding next weekend. Your chocolate base cake formula appears to have more butter (530 grams butter for 12 inch layers or 75.67 grams x rose factor 7) that the 3-tier chcolate butter cake to serve 150 (400 grams butter for 12 inch layers) although the other ingredients are the same. Could you please advise what is the correct amount of butter to use?
Rose Reply
You're right! Originally I made the cake just as it appears on page 486-487 but decided to add more butter to make it more moist. You could instead just add a little syrup.
I changed it in the base but forgot to change it on the larger recipe. If you opt to go with the higher butter it would be 16 oz./454 grams for the two 6 & 9 inch layers and 18.5 ounces/525 grams for the two twelve inch layers.
Do let me know what you decide to do! Either way it will be delicious and chocolatey!
at last the new printing of the bread bible has arrived with all the corrections! it will list 3 on the page after the title page which means 3rd printing.
thank all of you who have made it possible to have this book that i adore in it's best shape.
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..cut the dough into 12 pieces by cutting the dough into 4 pieces and then cutting each piece into 3 pieces.
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: Makes: 24, 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 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 THE BEER BREAD on page 376, under the mixer method, it should read: if it is tool 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 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 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
please note, it is sweetened condensed milk called for in the recipe, NOT evaporated!
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