My Crumby Guide to Baking and Friendship Making

by | Mar 27, 2024 | Recipes


Edits / Notes / Corrections

Hello! If you are reading this, you are a proud owner of the interactive baking book and we thank you for your support. This production run was the first (after many edits, and a complete rewrite at the last minute to get it formatted for print). Since receiving the printed books, we have found some areas that will need editing for future print, and we wanted to make you aware of these edits and corrections. If you find something that needs correcting, bring it to our attention and we will gift you a 30% coupon off any item from our website or Etsy store. We embrace our flaws in My Crumby World, but we will always strive to provide you with the best information we can!


Pages 23-26 “How Do We Make a Starter”

You will notice that the starter recipe lists “whole wheat flour” as the preferred flour. Whole wheat is a great flour when starting and wanting to achieve some activity in the fermentation process. Bread flour or all-purpose flour can be used for regular feedings. Future printings of the book will reflect this change.

Page 32

At the bottom of the page, Samantha Sourdough is being asked a question by Whitney Wheat (not Rachel Rye) and she refers to Whitney as Rachel. This will be changed for the next printing.

Page 82 “PJ’s Perfect Tea Party Cookie”

In the bottom right corner of the recipe, PJ gives an option for a lemon-flavored cookie. She suggests substituting 2-3 tablespoons of lemon zest and 3 tablespoons of lemon juice for the almond extract. This should be 1-2 teaspoons of lemon zest OR 3 teaspoons of lemon juice. This lemon substitution will be a bit overpowering as it is. This will be corrected in the next print of the book.

We will continue to add to this as we receive feedback for the book. Thanks for all of your help!


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