These errors snuck through in the first printings of The New Artisan Bread in Five Minutes a Day–the important problems were with the gluten-free recipes:
Page 83, Crock Pot Bread, Step 1: Add the words “Place it on a sheet of parchment paper.”
Page 176, footnote under Ingredients: Remove “can substitute white whole wheat.” That won’t work well in this recipe.
Page 224, Step 4 in Spinach and Cheese Calzone: Should call for an orange-size piece, not grapefruit-size.
Page 268, Ingredients list for Gluten-Free Master Recipe: The metric weight of brown rice flour should read 155 grams, not 160.
Pages 268 and 275, Ingredients lists for Gluten-Free Master Recipe and Gluten-Free Challah doughs: Early editions of the book omitted sorghum flour, which is essential here. If your copy of the book doesn’t call for sorghum flour in those recipes, add 1 1/4 cups (5 1/2 ounces / 155 grams) of Sorghum flour to the Ingredients lists. If your copy of calls for sorghum, don’t make any changes.
Page 272 (Gluten-Free Whole-Grain Seeded Bread): The metric weight of brown rice flour should read 310 grams, not 280.
Page 286 (Gluten-Free Sweet Brioche): note new quantities for rice flour and tapioca, and the addition of cornstarch. The Ingredients list should be changed as follows:
White rice flour: 1 1/2 cups (8 1/2 ounces / 240 grams)
Tapioca flour: 1 cup (5 ounces / 140 grams)
Cornstarch (new ingredient): 4 cups (22 ounces / 625 grams); add it in Step 1, page 287
Use only melted butter in this recipe, not oil (omit oil from ingredients list)
Page 325, Step 9 (Soft American-Style White Bread): Increase baking time to 60 minutes.