Disclaimer: The contents of this page represents my personal opinion and in no way constitutes the official version of either the author or the publisher.
4. Breads Made with yeasted Pre-Ferments
Page 101. Ciabatta with Olive Oil and Wheat Germ.
Where it says: Poolish. Bread Flour. 100%
It should read: Poolish.Combination of Bread Flour and Wheat Germ. 100%
Page 107. Rustic Bread
Where it says: Pre-Ferment. Bread Flour. 100%
It should read: Pre-Ferment. Combination of Bread Flour, Whole-Rye and Whole-Wheat Flour. 100%
Page 109. Roasted Potato Bread
Where it says: Pâte Fermentée. Bread Flour. 100%
It should read: Pâte Fermentée. Combination of Bread Flour and Whole-Wheat Flour. 100%
Page 112. Potato Bread with Roasted Onions. 100%
Where it says: Pre-Ferment. Bread Flour. 100%
It should read: Pre-Ferment.Combination of Bread Flour and Whole-Wheat Flour.
Page 115. Honey Spelt Bread
Where it says: Pâte Fermentée. Whole-Spelt Flour. 100%
It should read: Pâte Fermentée. Combination of Whole-Spelt Flour and Whole-Wheat Flour. 100%
Page 117. Whole-Wheat Bread
Where it says: Pâte Fermentée. Bread Flour. 100%
Where it says: Pâte Fermentée.Whole-Wheat Flour and Bread Flour. 100%
Page 119. Whole-Wheat Bread with Hazelnuts and Currants.
Where it says: Pâte Fermentée. Bread Flour. 100%
It should read: Pâte Fermentée. Whole-Wheat Flour and Bread Flour. 100%
Page 122. Whole-Wheat Bread with a Multigrain Soaker
Where it says: Pâte Fermentée. Bread Flour. 100%
It should read: Pâte Fermentée. Whole-Wheat Flour and Bread Flour. 100%
Page 125. Brown Rice Bread
Where it says: Pâte Fermentée. Whole-wheat Flour. 100%
It should read: Pâte Fermentée. Whole-Wheat Flour and Bread Flour. 100%
Page 129. Cracked Wheat Bread
Where it says: Pâte Fermentée. Whole-Wheat Flour. 100%
It should read: : Pâte Fermentée. Whole-Wheat Flour and Cracked Wheat. 100%
Page 137. Buttermilk Bread
Where it says: Pâte Fermentée. Bread Flour. 100%
It should read: Pâte Fermentée. Bread Flour and Whole-Wheat Flour. 100%
Page 143. Corn Bread
Where it says: Poolish. Bread Flour. 100%
It should read: Poolish. Bread Flour and Fine Cornmeal. 100%
5. Levain Breads
Page 152. Vermont Sourdough
Where it says: Liquid-Levain Build. Bread Flour. 100%
It should read: Liquid-Levain Build. Bread Flour and Whole-Rye Flour. 100%
Page 154. Vermont Sourdough with Whole Wheat
Where it says: Liquid-Levain Build. Bread Flour. 100%
It should read: Liquid-Levain Build.Bread Flour and Whole-Wheat Flour. 100%
Page 156. Vermont Sourdough with Increased Whole Grain
Where it says: Liquid-Levain Build. Bread Flour. 100%
It should read: Liquid-Levain Build. Bread Flour and Whole-Rye Flour. 100%
Page 170. Whole-Wheat Multigrain
Where it says: Liquid-Levain Build. Bread Flour. 100%
It should read: Liquid-Levain Build. Bread Flour and Whole-Wheat Flour. 100%
Page 172. Semolina Bread
Where it says: Liquid-Levain Build. Bread Flour. 100%.
It should read: Liquid-Levain Build. Bread Flour and Durum Flour. 100%
Page 178. Golden Raisin Bread
Where it says: Liquid-Levain Build. Bread Flour. 100%
It should read: Liquid-Levain Build. Bread Flour and Whole-Wheat Flour. 100%.
Page 180. Walnut Raisin Ciabatta
In my opinion the complete”Ingredients” part of the formula should be rewritten.
Page 182. Five-Grain Levain
Where it says: Liquid-Levain Build. Bread Flour. 100%
It should read: Liquid-Levain Build. Bread Flour and Whole-Wheat Flour. 100%
Page 184. Hazelnut and Fig Levain
Where it says: Stiff-Levain Build. Bread Flour. 100%
It should read: Stiff-Levain Build. Bread Flour and Whole-Wheat Flour. 100%
Page 186. Sourdough Seed Bread
Where it says: Liquid-Levain Build. Bread Flour. 100%
It should read: Liquid-Levain Build. Bread Flour and Whole-Rye Flour. 100%
Page 192. Normandy Apple Bread
Where it says: Stiff-Levain Build. Bread Flour. 100%
It should read: Stiff-Levain Build. Bread Flour and Whole-Wheat Flour. 100%
Page 194. Roasted Garlic Levain
Where it says: Stiff-Levain Build. Bread Flour. 100%
It should read: Stiff-Levain Build. Bread Flour and Whole-Wheat Flour. 100%
Page 196. Harvest Bread.
Where it says: Levain Build. Whole-wheat Flour. 100%
It should read: Levain Build.Whole-wheat Flour and Bread Flour. 100%
Page 198. Carrot and Walnut Bread
Where it says: Liquid-Levain Build. Bread. 100%
It should read: Liquid-Levain Build. Bread Flour and Whole-Wheat Flour. 100%
Page 200. Roasted Hazelnut and Prune Bread
Where it says: Stiff-Levain Build. Bread Flour. 100%
It should read: Stiff-Levain Build. Bread Flour and Whole-Wheat Flour. 100%
6. Sourdough rye Breads
Page 214. Sourdough Rye with Walnuts
Where it says: Sourdough. Whole-rye Flour. 100%
It should read: Sourdough. Whole-rye Flour and Bread Flour. 100%
Page 227. Sourdough Rye with Raisins and Walnuts
Where it says: Sourdough. Medium rye Flour. 100%
It should read: Sourdough. Medium rye Flour and Bread Flour. 100%
Page 229. Quarkbrot
Where it says: Sourdough. Medium-rye Flour. 100%
It should read: Sourdough. Medium-rye Flour, Bread Flour and Rye chops. 100%
Page 231. 66 Percent Sourdough Rye
Where it says: Sourdough. Medium rye Flour. 100%
It should read: Sourdough. Medium rye Flour and Bread Flour. 100%
Page 233. Flaxseed Bread
Where it says: Sourdough. Medium rye Flour. 100%
It should read: Sourdough. Medium rye Flour and Bread Flour. 100%
Page 235. 80 Percent Sourdough Rye with a Rye-Flour Soaker
Where it says: Sourdough. Whole-rye Flour. 100%
It should read: Sourdough. Whole-rye Flour and High-gluten Flour. 100%
Page 237. 70 Percent Rye with a Rye Soaker and Whole-Wheat Flour
Where it says: Sourdough. Medium rye Flour. 100%
It should read: Sourdough. Medium rye Flour, Whole-Wheat Flour and Rye chops. 100%
Page 239. Vollkornbrot
Where it says: Sourdough. Rye meal. 100%
It should read: Sourdough. Rye meal and Rye chops. 100%
Page 241. Vollkornbrot with Flaxseeds
Where it says: Sourdough. Rye meal. 100%
It should read: Sourdough. Rye meal and Rye chops. 100%
Page 243.Vollkornbrot with Currants
Where it says: Sourdough. Rye meal. 100%
It should read: Sourdough. Rye meal and Rye chops. 100%.
Page 246. Horst Bandel’s Black Pumpernickel.
In my opinion the complete”Ingredients” part of the formula should be rewritten.
Page 250. Flaxseed Rye with an Old Bread Soaker
Where it says: Sourdough. Whole-rye Flour. 100%.
It should read: Sourdough. Whole-rye Flour and Bread Flour. 100%.
Page 252. Black Bread
Where it says: Sourdough. Medium rye Flour. 100%.
It should read: Sourdough. Medium rye Flour and Bread Flour. 100%.
Page 254. Five-Grain Sourdough with Rye Sourdough
Where it says: Rye Sourdough. Whole-rye Flour. 100%.
It should read: Rye Sourdough. Whole-rye Flour and Bread Flour. 100%.
Page 257. Sunflower Seed Bread with Rye Sourdough
Where it says: Sourdough. Medium rye Flour. 100%
It should read: Sourdough. Medium rye Flour, Bread Flour and Rye chops. 100%
Page 262. 65 Percent Sourdough Rye with Rye Sourdough
Where it says: Sourdough. Medium rye Flour. 100%.
It should read: Sourdough. Medium rye Flour and Bread Flour. 100%
Page 264. 65 Percent Sourdough Rye with Firm White Levain
Where it says: Levain. Bread Flour. 100%
It should read: Levain. Bread Flour and Bread Flour. 100%
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