Corrections for The King Arthur Baking Company Big Book of Bread

We regret the errors that appear in the first edition of The King Arthur Baking Company Big Book of Bread, and offer the following corrections: 

• On page 117, in the method for Seedy Cracker Bread, there is a reference to pumpernickel flour. This is supposed to be a reference to the whole rye flour listed in the ingredient list. Use all 80 grams of whole rye flour where the pumpernickel is called for.
• On page 127, we neglected to note what pan to use for the Sourdough Sandwich Loaf. It should be a greased 8 ½ x 41/2-inch loaf pan.
• On page 361, the first sentence of the directions for the Stollen recipe is missing. This is a design error. The sentence can be found on the following page, at the end of the ingredient list. 

Corrections for The King Arthur Baking School: Lessons and Recipes for Every Baker

We regret the errors that appear in the first edition of The King Arthur Baking School: Lessons and Recipes for Every Baker, and offer the following corrections: 

• On page 258, the tablespoon measure for the butter in the Sugar Cookie Cutouts is incorrect. It is listed as 24 tablespoons; the correct amount is 12 tablespoons. (The gram measure of 170g is correct.)
• On page 376, the gram measure for the milk in the Pumpkin Pastry Cream recipe is incorrect. It is listed at 22 grams; the correct amount is 227 grams. (The volumetric measure of 1 cup is correct.)
• On page xxiv, in the acknowledgements, we committed two errors of omission. Both Liz Neily, the food stylist whose brilliant work can be seen in every one of the book’s photos, and Kye Ameden, who edited parts of the book and assisted on the photo set (and appears on the book’s cover!), should have been acknowledged. We are grateful for the work of these people and regret the error.