Errata : The Complete Idiot's Guide to Fermenting Foods

The Complete Idiot's Guide to Fermenting Foods

Inevitably, mistakes are made, and here’s the page where I list the known mistakes in The Complete Idiot’s Guide to Fermenting Foods.

If you find an error not listed here, please contact me so I can review it and include it!

The underlined word or words are the word or words that should be corrected, updated, or added.

page 23 — 1983 should be 1893

page 81 — Preservation Pointer: Marilyn should be spelled as Marillyn

page 106 — Pear-Ginger Fruit Leather: 1/4 cup unrefined sweetener

page 119 — Variation: Use 1-1/2 cups sea salt per gallon of water for the brine.

page 207 — Impossible Brownies: 1/4 cup salted butter, lightly melted

page 210 — No-Knead Sourdough Bread, Step 8: Move on to Step 9.

page 216 — Olive and Feta Swirl Bread: ingredients should include 1/4 cup sliced olives
Step 2 should say “Sprinkle with feta cheese, olives, za’atar or thyme, and sea salt.”

page 245 — Chocolate-n-Honey Sour Cream Ice Cream: 3 pastured egg yolks

Thanks for your patience and help in keeping this book accurate!

Happy fermenting,

Wardeh ‘Wardee’ Harmon
lead teacher and founder of TraditionalCookingSchool.com

Wardee Harmon Traditional Cooking School by GNOWFGLINS 300 circle