Rye sour
I've just started a rye sour as I have borrowed "The Rye Baker" by
Stanley Ginsberg fron the library. At first sight it seems to be excellent and worth acquiring but reading the first recipe reveals an appalling level of errors that careful proof editing would have corrected. I intend to bake some of the recipes hoping that I can spot any mistakes before getting a lousy result. This is the sort of book where the one and two star reviews on Amazon should be taken seriously. |
Rye sour
On Thu, 18 Feb 2021 08:57:21 -0700, Graham > wrote:
>I've just started a rye sour as I have borrowed "The Rye Baker" by >Stanley Ginsberg fron the library. At first sight it seems to be >excellent and worth acquiring but reading the first recipe reveals an >appalling level of errors that careful proof editing would have >corrected. I intend to bake some of the recipes hoping that I can spot >any mistakes before getting a lousy result. >This is the sort of book where the one and two star reviews on Amazon >should be taken seriously. Depressing. There is no excuse for this sort of thing, especially, as so many recipes that wind up in book such as these get posted online at the author's promo pages and errors should show up there, too, be pointed out, and changed in editing. |
Rye sour
On 2021-02-18 12:33 p.m., Boron Elgar wrote:
> On Thu, 18 Feb 2021 08:57:21 -0700, Graham > wrote: > >> I've just started a rye sour as I have borrowed "The Rye Baker" by >> Stanley Ginsberg fron the library. At first sight it seems to be >> excellent and worth acquiring but reading the first recipe reveals an >> appalling level of errors that careful proof editing would have >> corrected. I intend to bake some of the recipes hoping that I can spot >> any mistakes before getting a lousy result. >> This is the sort of book where the one and two star reviews on Amazon >> should be taken seriously. > > Depressing. There is no excuse for this sort of thing, especially, as > so many recipes that wind up in book such as these get posted online > at the author's promo pages and errors should show up there, too, be > pointed out, and changed in editing. > It's a shame because it sets out to be authoritative and is spoiled by the sloppy editing. See if you can get it through your library. The long introductory pages are worth reading. |
Rye sour
On Thu, 18 Feb 2021 12:37:45 -0700, Graham > wrote:
>On 2021-02-18 12:33 p.m., Boron Elgar wrote: >> On Thu, 18 Feb 2021 08:57:21 -0700, Graham > wrote: >> >>> I've just started a rye sour as I have borrowed "The Rye Baker" by >>> Stanley Ginsberg fron the library. At first sight it seems to be >>> excellent and worth acquiring but reading the first recipe reveals an >>> appalling level of errors that careful proof editing would have >>> corrected. I intend to bake some of the recipes hoping that I can spot >>> any mistakes before getting a lousy result. >>> This is the sort of book where the one and two star reviews on Amazon >>> should be taken seriously. >> >> Depressing. There is no excuse for this sort of thing, especially, as >> so many recipes that wind up in book such as these get posted online >> at the author's promo pages and errors should show up there, too, be >> pointed out, and changed in editing. >> >It's a shame because it sets out to be authoritative and is spoiled by >the sloppy editing. >See if you can get it through your library. The long introductory pages >are worth reading. Last time I checked, the library in town was only functioning electronically. So many things are not as normal right now. |
Rye sour
On 2021-02-18 12:53 p.m., Boron Elgar wrote:
> On Thu, 18 Feb 2021 12:37:45 -0700, Graham > wrote: > >> On 2021-02-18 12:33 p.m., Boron Elgar wrote: >>> On Thu, 18 Feb 2021 08:57:21 -0700, Graham > wrote: >>> >>>> I've just started a rye sour as I have borrowed "The Rye Baker" by >>>> Stanley Ginsberg fron the library. At first sight it seems to be >>>> excellent and worth acquiring but reading the first recipe reveals an >>>> appalling level of errors that careful proof editing would have >>>> corrected. I intend to bake some of the recipes hoping that I can spot >>>> any mistakes before getting a lousy result. >>>> This is the sort of book where the one and two star reviews on Amazon >>>> should be taken seriously. >>> >>> Depressing. There is no excuse for this sort of thing, especially, as >>> so many recipes that wind up in book such as these get posted online >>> at the author's promo pages and errors should show up there, too, be >>> pointed out, and changed in editing. >>> >> It's a shame because it sets out to be authoritative and is spoiled by >> the sloppy editing. >> See if you can get it through your library. The long introductory pages >> are worth reading. > > Last time I checked, the library in town was only functioning > electronically. So many things are not as normal right now. > Ours are closed to visitors/members. However, you can order books online and when they inform you that they are ready, you drive to the branch, phone the posted number and they put your book on a table outside the door. When a book is returned, it is quarantined for 3 days before the next loan. |
Rye sour
On Thu, 18 Feb 2021 14:37:34 -0700, Graham > wrote:
>On 2021-02-18 12:53 p.m., Boron Elgar wrote: >> On Thu, 18 Feb 2021 12:37:45 -0700, Graham > wrote: >> >>> On 2021-02-18 12:33 p.m., Boron Elgar wrote: >>>> On Thu, 18 Feb 2021 08:57:21 -0700, Graham > wrote: >>>> >>>>> I've just started a rye sour as I have borrowed "The Rye Baker" by >>>>> Stanley Ginsberg fron the library. At first sight it seems to be >>>>> excellent and worth acquiring but reading the first recipe reveals an >>>>> appalling level of errors that careful proof editing would have >>>>> corrected. I intend to bake some of the recipes hoping that I can spot >>>>> any mistakes before getting a lousy result. >>>>> This is the sort of book where the one and two star reviews on Amazon >>>>> should be taken seriously. >>>> >>>> Depressing. There is no excuse for this sort of thing, especially, as >>>> so many recipes that wind up in book such as these get posted online >>>> at the author's promo pages and errors should show up there, too, be >>>> pointed out, and changed in editing. >>>> >>> It's a shame because it sets out to be authoritative and is spoiled by >>> the sloppy editing. >>> See if you can get it through your library. The long introductory pages >>> are worth reading. >> >> Last time I checked, the library in town was only functioning >> electronically. So many things are not as normal right now. >> >Ours are closed to visitors/members. However, you can order books online >and when they inform you that they are ready, you drive to the branch, >phone the posted number and they put your book on a table outside the door. >When a book is returned, it is quarantined for 3 days before the next loan. It is certainly more environmentally kind to do that, I suppose, but these days I mostly scour a few used book sites and buy a used copy if it is something I truly crave.. My library might also have updated their access as the pandemic has waned and waxed. I suppose I should check again. Still, I, myself, quarantine anything that comes in the house by shipment or mail. This I bring in get Lysol sprayed or wiped down. I know the latest assumes minimal risk for fomite exposure, but I prefer a bit of virological theater at this point. Keeps me on my toes. |
Rye sour
On 2021-02-18 3:54 p.m., Boron Elgar wrote:
> On Thu, 18 Feb 2021 14:37:34 -0700, Graham > wrote: > >> On 2021-02-18 12:53 p.m., Boron Elgar wrote: >>> On Thu, 18 Feb 2021 12:37:45 -0700, Graham > wrote: >>> >>>> On 2021-02-18 12:33 p.m., Boron Elgar wrote: >>>>> On Thu, 18 Feb 2021 08:57:21 -0700, Graham > wrote: >>>>> >>>>>> I've just started a rye sour as I have borrowed "The Rye Baker" by >>>>>> Stanley Ginsberg fron the library. At first sight it seems to be >>>>>> excellent and worth acquiring but reading the first recipe reveals an >>>>>> appalling level of errors that careful proof editing would have >>>>>> corrected. I intend to bake some of the recipes hoping that I can spot >>>>>> any mistakes before getting a lousy result. >>>>>> This is the sort of book where the one and two star reviews on Amazon >>>>>> should be taken seriously. >>>>> >>>>> Depressing. There is no excuse for this sort of thing, especially, as >>>>> so many recipes that wind up in book such as these get posted online >>>>> at the author's promo pages and errors should show up there, too, be >>>>> pointed out, and changed in editing. >>>>> >>>> It's a shame because it sets out to be authoritative and is spoiled by >>>> the sloppy editing. >>>> See if you can get it through your library. The long introductory pages >>>> are worth reading. >>> >>> Last time I checked, the library in town was only functioning >>> electronically. So many things are not as normal right now. >>> >> Ours are closed to visitors/members. However, you can order books online >> and when they inform you that they are ready, you drive to the branch, >> phone the posted number and they put your book on a table outside the door. >> When a book is returned, it is quarantined for 3 days before the next loan. > > It is certainly more environmentally kind to do that, I suppose, but > these days I mostly scour a few used book sites and buy a used copy if > it is something I truly crave.. > > My library might also have updated their access as the pandemic has > waned and waxed. I suppose I should check again. Still, I, myself, > quarantine anything that comes in the house by shipment or mail. This > I bring in get Lysol sprayed or wiped down. I know the latest assumes > minimal risk for fomite exposure, but I prefer a bit of virological > theater at this point. Keeps me on my toes. > I use 75% isopropyl alcohol and I carry a small spritzer bottle of it when I go out. |
Rye sour
On Thu, 18 Feb 2021 16:27:12 -0700, Graham > wrote:
>On 2021-02-18 3:54 p.m., Boron Elgar wrote: >> >> My library might also have updated their access as the pandemic has >> waned and waxed. I suppose I should check again. Still, I, myself, >> quarantine anything that comes in the house by shipment or mail. This >> I bring in get Lysol sprayed or wiped down. I know the latest assumes >> minimal risk for fomite exposure, but I prefer a bit of virological >> theater at this point. Keeps me on my toes. >> >I use 75% isopropyl alcohol and I carry a small spritzer bottle of it >when I go out. It is truly better safe than sorry these days. I am among the more fortunate, too. I have had both doses of vaccine, can easily order products rather than chase them down, have a plentiful supply of disinfectant, various masks, and disposable gloves. |
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