• sgpinson on May 06, 2021

  I’m so excited to make almost all of the recipes in this book! Since it’s hard to find high-extraction flour, I did the math to approximate more easily accessible substitutes. You can sub 50% bread/AP/pastry flour + 50% whole wheat flour for the high-extraction flours, and 83% bread/AP/pastry flour + 17% whole wheat flour for the 75-extraction flours. Not perfect, but it works!

Notes about Recipes in this book

• Walnut-raisin desem [Natural Bridge Bakery]

  • robin_gemtnj on April 26, 2026

    This was a delicious recipe but not my go to option

• Piedmont loaf [Lionel Vatinet, La Farm Bakery]

  • HalfSmoke on April 01, 2026

    Made this with Deep Roots Milling stone milled flours, roughly equivalent to Carolina Ground, but from Virginia. Great, soft whole wheat loaf. Bulk fermentation time can be shortened by using a proofing box at 78-80F.

  • robin_gemtnj on April 26, 2026

    This was a great sandwich loaf

• High-extraction focaccia [Brennan Johnson, Walnut Schoolhouse]

  • robin_gemtnj on April 26, 2026

    While this may not be the most airy focaccia I’ve ever made but the flavor was great.

• Porridge bread [Maia Surdam, OWL Bakery]

  • Astrid5555 on May 20, 2021

    A very uninvolved sourdough tin loaf that even my kids enjoyed to eat. Will go into my regular sourdough rotation.

• Miche baby [Tara Jensen]

  • Astrid5555 on May 03, 2021

    I was intrigued by the use of two leavens for this dough, one wheat and one rye, so I had to give this one a try right away. On top it uses whole rye and whole spelt flour, as well as high-extraction wheat flour, which I did not have- so I used a mixture of bread flour and whole wheat flour instead. Makes for a denser crumb as can be expected from the high wholegrain flour percentage, but got high family praise and will be a keeper!

  • sgpinson on May 06, 2021

    I loved this recipe. Makes a soft but slightly crusty, complex-flavored bread. But man is it a wet dough!! I’ve done the math and you can sub 83% bread/17% whole wheat flour for 75-extraction bread flour. In this recipe that translates to 260 g bf/53 g wwf in place of 313 g 75-e bf.

• Decadent chocolate chip cookies [Ashley Capps]

  • Indio32 on March 14, 2022

    Really like the book so decided to make some biscuits. Tried to get the correct flour but couldn't source any even off the Internet. Had some Doves Organic Rye so used that instead. Made a half batch. Was rather hoping for a more crisp biscuit but these where very moist. I used a bar of Waitrose 72% dark chocolate chopping it with a knife. I replaced the white 'chocolate' with the same amount of real chocolate ;) To be honest I think there was too much so would halve it next time.

• Seeded rye [Michael Matson, Zu Bakery]

  • robin_gemtnj on April 26, 2026

    Even though I didn’t have the right pan, it turned out tasty

• Rye shortbread [Joshua Bellamy, Boulted Bread]

  • Astrid5555 on May 03, 2021

    I love baking with rye flour, so these cookies were a natural choice. Added some leftover mini chocolate chips instead of the cacao nibs to make them more attactive for the kids. Lovely earthy flavor profile from the rye flour, not too sweet.

• Banana bread with walnuts, cardamom, and cacao nibs [Flat Rock Village Bakery]

  • robin_gemtnj on April 26, 2026

    I liked that this recipe wasn’t too sweet. Despite the wrong sized pan, it was tasty

• Apple mascarpone cake [Nicole Groth / Jason Evans Groth, Anisette]

  • Astrid5555 on October 23, 2022

    This is nice apple cake recipe for when you have some leftover mascarpone cheese.

• Figgy Newmans [Gerry Newman, Albemarle Baking Company]

  • robin_gemtnj on April 26, 2026

    I loved this recipe. It turned out much better than other versions of fig newtons I’d tried. My only suggestion is to roll the dough out not to the rectangle as listed but get it to that size and then make thinner. It turned out nearly twice as thick as I’d want.