Early editions of published books can have errors that sneak through:

The New Artisan Bread in Five Minutes a Day (2013)

Gluten-Free Artisan Bread in Five Minutes a Day (2014)

The New Healthy Bread in Five Minutes a Day (2016)

Artisan Pizza and Flatbread in Five Minutes a Day (2011)

Healthy Bread in Five Minutes a Day (2009)

Holiday and Celebration Bread in Five Minutes a Day (2018)

The original 2007 edition of Artisan Bread in Five Minutes a Day (this does not apply to 2013’s The New Artisan Bread in Five Minutes a Day)

233 thoughts to “Corrections”

  1. have you used chickpea or rice flour in any of your recipes and if i were to incorporate, any suggestions as to how much to use to replace white and wheat flour?

    1. Only in our gluten-free recipes (query “gluten-free” in our Search Box). Assuming you’re looking to completely replace wheat flours. If not, you can probably swap a cup or so per batch for these; may need water adjustment.

  2. Hello, I am wondering how many editions you have out?
    I ordered two of your books from today, they both say first editions even the ones sold from so when you are saying there are errors in the early editions, I am confused since they are say first editions? I didn’t get the pizza book but the other two.

    1. Easiest way to check this it to look at our our pages with corrections; for ABin5 go to and for HBin5 go to

      Look at the first few and if your books need correcting, go through the items on those pages. You’ll find most of them are not terribly important to how the bread comes out but we wanted to be thorough.

  3. I have a question about the gluten-free olive oil bread recipe on page 238 of 2009 HEALTHY BREAD IN FIVE MINUTES A DAY — is the 3 1/2 cups cornstarch correct?

    Thank You

    1. Hi Joan,

      Yes, that is the right amount. You can also use tapioca flour. This dough will seem quite wet when first mixed, but after mixing for a while, it will come together nicely. It goes together faster in a stand mixer.

      Thanks, Zoë

  4. Subbing King Arthur Gluten-free multi-purpose flour for the 3 flours in your Gluten-free Crusty Boule recipe from Healthy Bread in 5. It doubled in size while resting, but the 1 pound loaf keeps coming out very heavy and crumb very dense!! Crust and shape look beautiful! Followed your instructions to the T. Can you please help me? Thanking you in advance, Susan

  5. Hi I started following your master recipe but converted it into metric (I live in Australia) and found that there are wild variations in a cup of flour ( from 120 – 160gm per cup). Any chance you have done a metric conversion for your recipes?

  6. I made the imititation rye bread last night and baked my first one this afternoon. Thank you!! Going GF, I had to give up lots of different breads that I enjoyed. This recipe hits it right on! I’m reminded of the rye bread I used to be able to buy years ago, but can’t get anymore because all the “new” rye breads on the market here, have wheat now. Again, THANK YOU!

  7. I made the basic bread dough. I tried every way of baking this. I tried to make a boule and the middle always comes out undone. I used a baquette pan with and without the baking stone. I tried letting the dough rise longer, baking it longer, but no matter the inside was doughy and not done. Do you know what could have gone wrong. Thanks, Tery

  8. RE Artisan Pizza … I like the usage of weight used in the formulas but find that the “weight” of a cup of water is shown as 8 oz., which is that of the fluid ounce, not its true weight which is closer to 8.3 oz. or 237 grams (not 225 as shown on pg. 37)and thus is not a truly accurate measurement – even when noted as weight. That slight variation makes little difference on a single recipe but it does bring into question the accuracy of other weights.

    1. I know that many references note that the true weight of 8 fluid ounces of water is about 8.2 ounces (I have to say that I’ve never seen 8.3 anywhere). This is confusing, because as you say “fluid ounces” are a volume measurement, and “U.S. ounces” are a weight measure. Completely different. But, it turns out, not so different with a substance having the density of water.

      Here’s the reason we went with 8.0: We found that most commercially-available cup-measures were under-measuring very slightly (not all)–they’re just not that accurate. That, plus the fact that this makes it a nice round measure that everyone will remember.

      Should have no effect on our other measures. One thing to be aware of (sorry for this), is the typo on page 72, see

  9. I have now made Betsy’s seeded oat bread twice and it seems that relative to other breads in your book, the dough is very wet and won’t hold a shape. I’m wondering if there is an error in the liquid measures? Both times it’s been tasty, but hasn’t risen properly or shaped properly.

    1. No, it’s all correct, and it’s gotten rave reviews. Have you made any substitutions? Used any off-brands? If you’re doing it exactly as we say, with the kinds of ingredients we use (Gold Medal, Bob’s Red Mill), and you’re not swapping something for the vital wheat gluten– just decrease the water a little. 1/8 cup?

      1. Thanks for your reply – I haven’t made substitutions other than using Bob’s Red Mill organic flours instead of Gold Medal, but I’m using Bob’s Red Mill vital wheat gluten etc. I’ll try reducing the water a bit. Today I added about a cup of extra flour – I’ll let you know how it turns out. It’s probably one of the tastiest breads I’ve ever made, now if I can just get the consistency right! The first rise has been good, but it’s been hard to get the second rise (proof) and ends up being flat and dense.

      2. Another option would be to do it in a loaf pan. But let’s see what happens when you dry it out a bit. And I hate to say it, but it may be that you’re using a coarser-ground flour (Bob’s organics). Those absorb water differently. If you want to test whether this is the problem, switch to typical non-organic supermarket brands for the all-purpose and whole wheat flours, something like Gold Medal or equivalent.

        Or just change the hydration as you’re doing. But you may find that this makes the dough less store-able.

  10. This is interesting because I noticed that the multi-grain bread also came out overly wet. I have only made it once, so I thought maybe I made a measurement error. I will get some Gold Medal to try, but ultimately, I might try tweaking the recipe to work with the other flours.

  11. Hey does the gluten free brioche really use 3 3/4 cups corn starch? Seems like a lot , but I don’t usually make gluten free bread.

  12. Jeff! love your book,made my first loaf,what a sight.Can I also make bbq buns with the challah
    recipe? What about steaming the buns? What recipe dough would be best for a chinese bbq pork buns?Please help?Thanks

    1. Thanks Helen! Sure can, they’ll be nice and soft. Steamed? Hmm., that’d take some work. Any of our basic doughs ought to work, though we haven’t tried this.

      1. Appreciate the feedback! Will have to try this soon!Thank you for sharing the genius baking artisan bread invention!What a gift from God!!

  13. Hi I just made the gluten-free master recipe from the new book, and the dough is so wet it looks like cake batter and wont hold a shape. I’ve rechecked my measurements and believe I didn’t make a mistake in measuring. The wet-to dry ratio seems off as compared to the older version of crusty boule gluten-free. Please help!

    1. Hi Beth,

      I am so sorry to say that you are absolutely right. I will get you the correct measures ASAP! Thank you so much for bringing this to our attention, it is the greatest fear of the editing process to miss something like this.


      1. Thank you! I am looking forward to seeing the corrections. We enjoyed some gluten-free naan tonight! (I used the old crusty boule recipe).

      2. They are– go to the “Corrections” tab and click on “The New Artisan Bread in Five Minutes a Day (2013)”

  14. Hi,
    I bake my bread using la cloche clay baker. The thing is that the outside, the crust, is very thick and hard to chew on. Am I doing anything wrong? Is there any way to get a thinner crust, but still crispy?
    Thank you!

      1. I thought that 40 minutes was ok to let the dough rest for the second time. But I don’t get an open crumb as that. Do you think I should try to let it rest for about 90 minutes? Isn’t that too much?
        Thank you!

  15. I have your first AB5D, HB5D, and Pizza… I had had a LOT of fun with your recipes while I was purchasing flour in the grocery store. Since, I have started milling organic wheat (hard white for yeast recipes and soft wheat for non-yeasted breads). Do you have any conversion advice for those of us who mill our own flour?

  16. Hi, I have made the Naan from your New Bread in 5 book and just love it! I got your Artesian Pizza and Flatbread book from the library and am seeing that the Naan recipe in that book is completely different. Why is that? Can I make the stuffed Naan using the recipe in the New BI5 book?

    1. We like to add new material when we put out a new book. Of course you can use either dough for the stuffed naan.

  17. Dear Zoe, Jeff,
    Help! I’m in the UK and have a couple of your books and have been baking your bread for a couple of years – and up till now it’s been fabulous. For basic bread I have found that less yeast and an overnight prove seems to work best for me, but recently I can’t seem to get any oven spring. I’ve replaced my yeast, started using proving baskets (and a get great rise before the oven) but the final result is flat and too dense. It has been a little warmer (25-28 degrees C) and more humid in London recently – could that have an effect and if so, any suggestions in what to do.


    1. Hi Sharon,

      Yes, the hotter weather is probably to blame. The warmer kitchen will cause the bread to rise faster and then it doesn’t have anymore rising power once it hits the oven. Try letting the shaped loaf rest for a shorter time before baking. How much less will depend on the bread you are baking.

      Thanks, Zoë

  18. I sort of asked about this before, but I just want to make sure. I am making cinnamon raisin bread using the buttermilk dough. I just mixed in the sugar, raisins, and cinnamon rather than rolling them in the dough. In the New ABin5, the buttermilk dough recipe on p. 327 says to bake a 2-pound loaf for 45 minutes at 350. The cinnamon raisin recipe on p. 330 says to use 1 1/2 pounds of dough (to make a 2-pound loaf) for 40 minutes at 375 degrees. I was just wondering why there were 2 different temperatures used. (I decided to use the lower temperature to bake mine.) Thanks!

    1. Hi Joanne,

      I think we were worried about the rise with all the extra weight of the fruit in the dough, but it will work just fine at the lower temp, just might take a little longer in the oven.

      Thanks, Zoë

  19. I made the 5 minute artisan. Turned out perfect. Absolutely professional looking and delicious. Did not have a pizza stone so I used my 12 inch iron skillet. Thank you. I love this recipe!!

  20. Hello, I just made your deli style rye bread, I found the dough to be very slack just like the olive oil dough, hence I am getting breads that are low from the dough spreading without much height which I don’t mind in the olive oil dough but I was hoping to use the rye for sandwiches, I just don’t see much of a rise when pulled from the fridge or oven, but taste is delicious. Any suggestions ?

  21. Hi! I bought a copy of “Gluten Free Artisan Bread in Five Minutes a Day” and have had trouble finding page XX….. Had my fiancé search the book…. No mention in the Table of Contents to XX….. Could you PLEASE help?? Thanks

    1. Hi Bonnie,

      Where did you see a reference to page XX? That is a place holder the publisher uses before the page numbers are inserted, so it is a mistake. Let me know where you saw that and I will lead you to the right page.

      Thanks, Zoë

      1. I bought a copy that had “see page XX” all over the book so I guess it was a publishers copy…. It looks just like the one for sale everywhere

      2. Hi Bonnie,

        Is it hard cover or paper? Where did you buy it? If it is the paper galley (publisher’s copy) it doesn’t actually contain any of the final recipes and won’t be of much use to you.

        Thanks, Zoë

    1. Well, our European Peasant Bread, when the dough is aged to the higher limits of its batch-life, is the closest we can get to this. It takes on the sourdough notes that Tartine is going for– but only when you age the dough. Which of our books are you working from and I can direct you?

  22. I just made the brioche “dough” and it is not even a batter consistency…more like a crepe! I know I did everything right but I am questioning the 11 ounces of GF #1 flour or the 2 1/4 c. milk. Is that actually correct? Eek! I was going to make cinnamon rolls for Christmas morning.

    Thank you!

    1. Hi Julie,

      Did you make it in a stand mixer? If so, just let it go for about a minute and it will come together. Did you make any substitutions? Xanthan or Psyllium?

      Thanks, Zoë

      1. Hi Zoe,

        I did substitute psyllium and doubled the amount as noted. I did use a stand mixer and tried to let it run but it was so thin it was slashing out of the bowl. I made the recipe to the letter…Bob’s flour and cornstarch, everything weighed. I decided to let it rise and see if the moisture was absorbed and it did thicken a bit but not even close to a consistency that could be rolled into a shape. In the end, I added a cup of flour and I let it rise. I was able to get the dough rolled but it cooked into one undistinguishable form. The cooked product, while very appealing,had the crumb of a dense cake. Does that seem correct?

        Also, I made the dough for the Pumpernickel the same day and had the same issue, but the dough wasn’t quite as thin. I added about a cup more of flour to bring it to the ” biscuit dough” consistency. The final product was great.

        Could the liquid issue be because I live in a more humid environment than where the recipes were tested? I’m from MN so I know how incredibly dry it is there in the winter. Here, it’s not even close to that lack of humidity.

        I really love the book. I’m a very experienced GF baker, so it’s been a little frustrating to have inconsistent results while following the recipe to the T.Hoping to figure this out!

      2. Hi julie,

        It is surprising that the brioche was that thin, even after refrigeration. Usually it stiffens up nicely once the butter has chilled. It could be the difference in humidity, so next time try using slightly less water.

        Thanks, Zoë

  23. In the book Gluten Free Artisan Bread in Five, there’s an error on page 200. Under step 3, the last word should be peel, not pizza (I think??)

    1. Well no… you’re pulling the peel sharply out from under the pizza. If we made your change, we’d be pulling the peel out from under the peel, which can’t be.

  24. I checked the errors list and this wasn’t there…I hope this isn’t a dumb question. I have the 2007 edition of AB5M, and for “Judy’s Board of Directors’ Cinnamon-Raisin Bread” on page 209, it states it yields three 1½ pound loaves, yet directions only call for one 1½ pound portion of dough. This only makes one 1½ pound loaf, correct?

  25. I made the deli style rye bread from GF Artisan Bread in 5 min. Brought the dough out of fridge, formed and gave a rest for 90 min. it was a 1 lb loaf it was still very cold and cold when it went into the oven. Left it to rise for an additional 60 min.and it was still cold to the touch when it went into the oven. It did not rise and did not bloom once it went into the oven. Is the dough ball supposed to be that cold going into the oven? It tasted good but it was very dense and heavy. I will use eggs next time as you suggest and Rise it in fridge but is it supposed to be cold going into the oven? Thanks for your help

    1. It should have warmed up by that time! Before we get into this, tell me which recipe are you using (which book, which page number?)?

  26. Your web site links for the corrections for the original edition of “AB in 5” don’t work. Maybe it’s the alignment of the stars today? 🙂 I’m excited to try your recipes — I just got the “AB in 5” hard copy book, and the healthy version as well. I know one of them doesn’t have corrections enclosed, but I can’t remember which, and I’m not home to look right now. Thanks for your time!

  27. Thank you for the note in the front of The New Artisan Bread about different types of flour. As a Canadian and long time bread baker I am familiar with the high gluten AP flour which we take for granted here. It’s wonderful for bread, and is made from high protein winter wheat. I suspect some people won’t read the intro and will skip to the recipes. It’s important to increase the water as this kind of flour absorbs more liquid. Might I suggest, if someone writes in about quality issues, that you might ask where they live? That would sort things out a little.

    1. Hi Jane,

      It is fantastic that you read that chapter. You are absolutely right and people end up with dense loaves if they don’t know to add more water. Luckily it is as easily fixed once they come to the website and ask! 🙂

      Cheers, Zoë

  28. Just received my Gluten Free book (still cook from HBin5 for my hubby) and wondering if there are any corrections. Couldn’t find anything on the website about this particular volume. Can’t wait to try them. I have so many friends waiting for some great GF bread. Thanks

  29. Hi! I’ve owned the GF ABin5 for a year and made several different recipes. The focaccia is our favorite. However, I’ve had trouble with the crusts of the basic recipe being extremely hard…practically beyond eating without ruining a tooth. I’ve carefully followed the master recipe. Last week, I was mixing up a batch and for some reason, I grabbed the 1/4 cup measuring cup for the psyllium husk and then I put it on the scale. I was surprised to see that a 1/4 cup of PH weighs about 9 grams, not the 40 grams that the book says it does. I think this is a major error to be corrected in the recipe. I reduced the PH to 20 g and it made a HUGE difference and I may reduce it even more next time.The bread is no longer tough and hard on the outside and the inside looks more like a bread. Since xanthan gum (which many GF are too sensitive to to eat) weighs far more than PH, there needs to be an adjustment in the recipe. Also, massive amounts of PH will draw moisture out of the bread, ruining the texture. Thanks!

    1. Hi Julie,

      This is so helpful to know. Are you using ground (powdered) psyllium? It weighs a different amount than the whole version.

      Thanks, Zoë

      1. Hi Julie,

        That is also good to know, because they weigh a very different amount and we tested with the ground psyllium. I am sure there are others out there who are using the whole husk version. Thank you!


    2. Ah, that makes sense. I think the flake or whole husk is what is most readily available. But I will look for the powder online. Thanks for following up with me!

  30. Hi Zoe!
    I’m excited about tackling Almond Brioche “Bostok” from page 193 of Artisan Bread in 5 Minutes… and I was reviewing the recipe for making the almond cream on that page. I believe the actual instruction does not call for the addition of the 1/4 c of sugar in the ingredients list. Since this recipe for almond creme (AKA: frangipane) is referenced elsewhere, including your website, I thought you should know.

    1. Hi Paul,

      This recipe is a bit different than some I’ve posted before. The almond cream doesn’t use the sugar, since we are starting with almond paste, which is very sweet. Instead that sugar is meant to be mixed with the orange zest and almonds at the end.

      Sorry if it was confusing. Enjoy, Zoë

  31. I’m a bit confused by the quantities of water stated in the Artisan Bread in 5 Minutes recipe that is posted on Food52. That recipe calls for 3 cups or 24 ounces of water. A cup of water weighs eight fluid ounces, which is 8.32 ounces on the scale. What is the correct amount to use? Thank you very much.

    1. Hi Antonia,

      Are you getting that weight on your scale? I have weighed water on my scales (I have multiple) hundreds of times and have always gotten 1 cup = 8 ounces = 8 fl ounces. I just rechecked, just to be sure and I got that again. If you are using a scale to make the dough, then use 24 ounces of water. If you are using cup measures, use 3 cups of water. Both ways will result in a great bread.

      Thanks, Zoë

      1. Actually, I always use a scale and prefer metric mass (often referred to as “weight”) measures. Do the math, starting with the standard conversion ratio for water from volume to mass, 1 cup = 236 grams. (See the links on this search result page for confirmation that 236 is the generally accepted ratio.

        236 grams divided by 28.35 (grams per ounce) = 8.34 ounces.

        What am I missing?

        Or maybe 1 ounce of water one way or the other doesn’t affect the outcome of this bread? I’ve always understood that careful measuring matters in bread making and other baking.

        Thanks again. ;o)

      2. Hi Antonia,

        We have never found that it makes a difference, since there will always be some variables anyway. The type of flour you use will make a far greater difference than rounding to 8 ounces of water. The time of year can effect the moisture content in the flour, which will make the precise measurement moot. Our entire method is based on making the art of bread baking accessible to both bakers and non-bakers, so we try not to worry too much about the exacting science, in fear it will keep most people from ever trying it. It sounds like you enjoy the precision of baking, so you may find it an interesting experiment to make a batch with the recipe as written and one with your calculation. It is the only way to find out which you prefer.

        Thanks and enjoy the bread! Zoë

  32. Gluten free artisan bread in five minutes a day…John Barrymore onion pletzel…instruction 7 says “after the pletzel has rested” but nowhere does it say how long to rest. Thanks!

  33. I have the 2013 The new artisan bread.
    My question is about the Master recipe
    6 1/2 cups of ap flour does not weigh 2lbs or 910 grams are these numbers wrong?
    Thank you

  34. I recently saw a segment on AM Northwest where you featured recipes from your new book, Holiday and Celebration Bread in Five Minutes a Day. I immediately ordered it and made a loaf of white bread from your recipe. It was delicious. I have my grandmother’s Pulla recipe, which is time consuming, so was anxious to try your Pulla recipe on page 247. However, I did discover some instructions that were left-out. In the mixing part, you left out the eggs (I mixed together with a fork first) and the vanilla. At this point I also added MELTED salt-free butter. I think if a first-time breadmaker read the recipe they would try to stir in non-melted butter.

    The dough is raising now, but I’m anxious to taste it!

    1. Hi Claudia,

      I am so thrilled you enjoyed the White Bread recipe. Thank you for the feedback on the Pulla, we will get those instructions up on our corrections page.

      Enjoy! Zoë

  35. Thank you for publishing the gluten-free book!
    What is a good substitute for the teff flour in Mixture #2?
    Thank you.

    1. The only swaps we found that worked are on page 61, and we didn’t find one for teff, unfortunately. You can experiment, but you’ll be in uncharted territory.

  36. Hi,

    I like to bake bread and have done so for years.
    I am interested in purchasing the book; however, I require a version with metric measurements?
    Do you have such an edition?

    Thank you,

  37. Regarding Georgian Cheesy-Egg Boats on p239 in The New Healthy Bread in Five Minutes a Day, the recipe says it makes 4 boats, but I declare it makes only 1. I’m thinking “4 boats” is an error — or have I missed something obvious?

    I made one Cheesy-Egg Boat using kale from my garden this morning and 4 quail eggs from my neighbor on top of the boat. It was a hearty breakfast for my husband and I to share. He says Cheesy-Egg Boat is “DO AGAIN!”. It was delicious! I used the Whole Wheat Bread with Olive Oil using a combo of Red and White Wheat Berries which I milled. So pleased the home milled flour has worked very well!

  38. Hello, the bagel recipe instructions in Gluten Free Artisan Bread in 5 Minutes a Day are confusing. #1 says to preheat the baking stone at 450, but #4 says to lay the bagels on the prepared baking sheet to rest. There are no previous instructions for preparing the baking sheet. Then #5 says to place the baking stone in the oven (again?). Do I put the bagels on a baking sheet and put that onto the baking stone? Is the baking stone really needed?

    1. Hi Denise,

      You are absolutely right, the baking sheet goes right on top of the preheated baking stone. Having said that, you don’t absolutely need the stone, but it does help to conduct heat quickly to the bagels for better rise and coloring.

      Thank you! Zoë

      1. Thanks for your response! I have trouble with some of these recipes not rising well and not browning well. Some come out hard and dense, like a brick. The bagels today came out a little flat and the crumb was slightly underdone and they didn’t brown even though they baked 25+ minutes. They weren’t bad – they were chewy (peasant loaf recipe), which is hard to get in a GF bagel. I just don’t know what I’m doing wrong. Are they underproofed? Also, should I brush them with egg white before baking to get a shiny bagel? I would love your ideas. I do live at a bit of a higher altitude – about 6,300 feet. Thank you!

      2. Hi Denise,

        High altitude baking is really a challenge and with gluten free dough, there is even less structure to trap the gas in the dough, so it may collapse. You may want to reduce the yeast just slightly and do a refrigerator rise, so the yeast doesn’t rise too quickly. There is probably more information online or a local university that can explain it better. I haven’t baked gluten free bread at high altitude, so these are my best guess. There may be others who have and will weigh in.

        Thanks, Zoë

  39. i just purchased the holiday and celebration bread in 5– page 173 ingredients say 3 cups lukewarm water
    directions state: mix the MILK ———-there is no milk listed with ingredients.
    i assume you meant three cups of milk??

  40. What about the 2013 “New Artisan Bread in Five Minutes a Day” book page 215 that is strangely void of much text. Not the usual oven temp, loaf size. cooking time , use (or not) hot water foe team etc… I am assuming preheat to 450 and bake 30 minutes for a one pond loaf and yes 1 cup water in a tray….

    1. That recipe was intended to be dropped into any of the pizza or flatbread recipes in chapter 7, but you can make it as a loaf bread with the directions from Chapter 5 that you cite. The only difference is the olive oil and it doesn’t change the baking directions.

  41. I think I asked this before but I somehow missed the reply and now I can’t find it. Could you post the dry ingredients for the Lentil Curry Bread somewhere? They’re missing from the Nook edition.

    1. Hi KG,

      Whole wheat 2 cups (260g)
      All-purpose flour 5 1/2 cups (780g)
      1 Tbls yeast
      1 Tbls kosher salt
      3 Tbls vital wheat gluten

      Hope that helps! Zoë

  42. Hi
    Love your recipe for the artisan bread dough
    But I’m having a lot of problems. The dough rises beautifully lots of bubbles overnight refrigerated in a 6 qt plastic bucket still lots of bubbles. When I go to begin baking I add cheddar to the dough it’s extremely wet and sticky no oven spring flat as hubcaps please help what am I doing wrong

    1. I have a lot of master recipes, with and without cheese, so which of my recipes are you using, from which book and page number?

  43. I made dough for Soft Whole Wheat Sandwich Bread, p. 132 from New Healthy Bread in Five Minutes a Day book. I measured using the weight Metrics. Also, I went to the chart for using whole what flours other than Gold Medal or Pillsbury and used the water amount – 3 3/4 cups (850 grams) rather than the 2 1/2 cups in the original recipe. Disaster!!! Way too soft and liquid-y. What happened? Please advise. This is the first time I’ve had a problem with one of your recipes. Super disappointed as I was looking forward to having the bread – not to mention having to throw out the dough.

    1. So sorry for the confusion. I’m hoping you haven’t really thrown out the dough, because you can salvage it just by adding in more flour now. But aside from that, the corrections charts apply to what is labeled in the chart as “THIS MASTER RECIPE.” That’s based on the higher amount of water that appears in the master recipe in the first place. The recipe you’re working with calls for much less water, so the correction is proportionally much less. That book became very complicated because of the variation in water absorptive qualities seen in the various whole wheat products. But the really confusing part is that if you look at page 81 and 82 you can see that the line you’re looking at is actually a decrease in the water, not an increase. So by increasing the water for the recipe on page 132, that went in the completely wrong direction. You could try this recipe again with a very slight decrease in the amount of water, about an eighth of a cup.

  44. I tried making buttermilk dough for the first time and after 2 hours of rising in the bucket it had barely moved. It took at least 4 hours for it to be even close to doubling in size. My guess is that my refrigerated buttermilk temperature was the culprit. Does the buttermilk need to be at room temperature? Thanks.

    1. Good point. I’m guessing that’s the culprit, especially if you’re home is relatively cool. I do say that about eggs, it just hasn’t occurred to me for the buttermilk

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