Old World Breads!

I was pleased to find this inexpensive collection of European bread recipes--a good introduction to how varied and good bread can be. Scheele is a good mentor for the novice bread baker, and I have given this to friends starting out. However, there is an egregious typo in all the recipes in the book. They normally call for six cups of flour and 1 teaspoon of salt. That works out to less than half of the normal salt rate of bread recipes, which would be 1 tablespoon or slightly more or less depending on taste.