Anyone would like to review my bread ebook?

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ed9762 on 20 Oct 2012 at 05:43
Hi, my name is Edwin. I am not a professional baker. In fact I work as a translator and writer. But I've been experimenting in bread baking since late 1990s. Recently, I wrote a kindle ebook based on my experience called "Super Easy Bread Recipes with Less Kneading"(http://www.amazon.com/dp/B00A1Z3NVM). No, this is not a book for professional or experienced bakers, I have to admit. I wrote it for first-time or inexperienced baker who have tried dozen times to bake a decent bread at their home but fail. My recipes are very simple and completed with step-by-step guide and 25 photo illustration. If you all don't mind, I would like some of the members here to review my book. I accept any review, even negative ones, as long they are constructive and helped to improve my ebook. If you are interested you could contact me and I will give you a free copy of my ebook in HTML format. I will give them for free for the first 10 reviewers. It would be great if you could try the recipes yourself. I would be delighted to answer any question regarding my books and recipes. Thanks in advance. Hope to hear from you soon!
Dear Sarakaun, Please read your message. You could re-send your email address via message because I can't read your email address. Add space before @ to make your email address readable. Edwin
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kimmer on 20 Oct 2012 at 13:00

I'd be interested in trying it our.  krostberg@comcast.net

I'm still pretty inexperienced and would enjoy testing it out.

 

Thanks

Dear Kimmer, Ebook sent! Please check your email. Edwin
Dear Reviewers, Since all my recipes use dried milk solids, and in case you'd prefer regular (liquid) milk for the recipes, you could eliminate the dried milk solids in the recipes by replacing water with milk. Thus, 2 Tbs dried milk solids and 125 ml of water = 125 liquid milk. If the dough turns out to be sticky, add a flour 1 Tbs at a time until they can be formed into a ball. Edwin

My email:   drkarinanderson @gmail.com

Karin

I can't read your email address. Send your email address to: edwin.solahuddin @gmail.com (remove the space before @) so I can send the ebook. It is in draft/HTML format so you can read it in PC via your browser (mozilla/opera/IE) or in Microsoft word/open office.
Ebook sent! Please check your email. That's it, I have all the 10 reviewers. Thank you for those who are willing to review my ebook. I'm looking forward to hearing your review. Edwin
I would love to have you reviewed my ebook too! Unfortunately, I have already had 10 reviewers. I will put you in my list in case I need more reviewers Just send your email to mine (you can find it in this thread) since your email address is unreadable. Edwin
Dear All, Based on the advice from one of the reviewers who found a number of grammatical errors and typos (thanks Amanda!), I have decided to temporarily unpublish the ebook for a couple of weeks in order to make some corrections . But I still need reviews and suggestions from all of you, especially about the recipes and contents and I will incorporate all your inputs and suggestions in the revised version. Please send your reviews and suggestion directly to me via email. Thanks again for finding the time to read my ebook. I'm looking forward to hear from all of you again. Edwin

Dear All,

I want to thank you to all who have reviewed my ebook, especially to Amanda and Karin who have helped improve my ebook. For those who haven’t submitted their review yet,  I’m still waiting for your kind suggestions and reviews. Based on the reviews, I have decided to revise and relaunch my ebook which is now available in Amazon under the title Super Easy Bread Recipes with Less Kneading (http://www.amazon.com/dp/B00A1Z3NVM). You can download its excerpt (in PDF format) including some of the recipes for free in this link= http://kanal-penerjemah.web.id/blog/free_download_quot_super_easy_bread_recipes_with_less_kneading_quot_ebook/2012-11-06-156. Currently, I’m writing an ebook for more advanced home bakers which include famous recipes such as Baguette, Brioche, BIenenstich, Christmas Stollen, Chocolate Cake Bread, Chocolate Cherry Bread, Ciabatta, Coburg Bread, Crusty Roll, Dampfnudela, Ensaimada, Panettone, Plaited Bread, Polo Bread, Pretzel, Tiger Bread, Turk Pide, and Sourdoughs (Farmer Bread, Kasseler Bread, Parderborner), etc.  I’ll let you know when it’s done.

Edwin

I hope it's okay to post my comments here. I'm reading the pdf exerpt from the link you posted.

On page 11, it states "Flour must always be shifted prior to its use."

Firstly, do you mean sifted? Also, is this really applicable to sift flour these days? I'm not a pro, so please correct me if I'm mistaken.

 

On page 12, you state instant dry yeast can be stored in the refrigerator for up to 2 weeks while active dry yeast can be stored for several weeks - several meaning about 5 weeks or so. Dry yeast lasts far longer than that in the refrigerator and could last up to a couple years in the freezer. You could be referring to those packets people buy in grocery stores, but I think even those should last longer. Also, maybe you can add a little more helpful information to your readers. Suggest they buy the block of dry yeast that'll last much longer and save dollars over time; recommend storage methods (freezer over pantry), and maybe describe how to test that their yeast is still good.

 

I don't intend to rewrite your book, but merely giving suggestions you requested.

Sorry if it took so long to respond, I've been pretty busy during the last couple weeks. And thank you so much for your valuable suggestions! You're right, I've made a typho on page 11, sifted is the correct word. As for information on sifting flour, perhaps this article will help: http://www.kitchensavvy.com/journal/2005/07/sifting_flour.html. As for page 12, I have made corrections based on your suggestion as follows:

Once the package has been opened, instant dry yeast, on the other hand, can be stored up to 2 weeks if it is stored at room temperature inside an air-tight container. That's why it is ideally used in tropical and other warm countries. Active dry yeast is much durable than the other two. Once the package has been opened, it can be stored for several weeks at room temperature or under 21 – 27°C (70 - 80°F) of temperature. It can last longer (up to several months or even year) if it is stored in the refrigerator or freezer or nunder 5 or 6°C (41 - 43°F).

Thanks again for your suggestions! Hope you like the ebook. And please notify me again if you found other errors in my ebook.

Edwin

 

 

just looking at the post here, there are a couple typos, if you copied and pasted from your book you might want to correct, I think you meant to say: "Active dry yeast is much more durable" and "freezer or under 5 or 6"

Thanks for your input! I'll add more to the ebook. As for the nunder part, I guest I've mistyped here since in the ebook, it is typed correctly. Thanks again.