• lpiermarini on November 29, 2011

  Chestnut flour bread to try idea came from Dean & DeLuca catalog with bread from Corsica roasted chestnut flour, whole roasted chestnuts, chestnut honey see "Roasted Chestnut Bread" from the Bread Bible 300 favorite recipes by Beth Hensperger

Notes about Recipes in this book

• Cabernet grape flour bread

  • mjes on September 03, 2021

    I chose to try this solely because I'd never worked with Cabernet grape flour before. The fact that it also used rye flour and a sour dough starter convinced me that it would be edible. The bread works very well on a charcuterie board but still strikes me as more of a novelty item than a kitchen standard. But the flour is fun to play with -- next up parchment crackers.

• Bagels

  • stephengk on January 22, 2021

    See Serious Eats Recipe for Ka'ak. Makes a much lighter open textured bagel. Probably not classic bagel but good option. Ka'ak is c74% hydration compared with the Crust recipe that is c47%. Don't have to use spices if want plain. Used Black Treacle in place of date molasses

• Flamiche

  • Astrid5555 on April 27, 2016

    This is simply delicious. Very easy to make and together with big green salad a great way to feed a crowd.

• Croissants

  • Astrid5555 on April 27, 2016

    Best croissants ever! Follow the instructions closely and success is guaranteed.

• Pain aux raisins

  • Astrid5555 on April 27, 2016

    Made with sweet dough and not with croissant dough. Very easy to make and a big hit with children.

• Abricotines

  • Astrid5555 on October 01, 2016

    These are incredibly delicious but are a little time consuming to make. You need to make a croissant dough and a crème pâtissière first, but the end result is worth the trouble.

• Almond croissants

  • Kellythesocialfoodie on August 02, 2023

    You can use halved pains au chocolat for a really rich treat