Yeast

(Buckwheat Yeast Pancakes with Three Caviars)

The Shakers, who once had a number of active communities in New England, were known for their creative use of fresh herbs in cooking and baking. This savory yeast bread is a typical example. It is delicious freshly baked or toasted the following day.

Though reminiscent of the warm soft pretzels you may have had at baseball games or on the street, these are even better because they're fresh. Serve with yellow mustard.

Semolina flour, made from durum wheat, is sometimes labeled "pasta flour."

Schat begins by making a biga — a rather stiff dough that ferments in the refrigerator overnight. He incorporates a portion of the biga into another, wetter dough made the next day. The biga adds a deeper flavor and extra strength to the final dough. Schat, like all professional bakers, measures his ingredients by weight, which is far more precise than volume.

Instead of the usual corn bread or dinner rolls, try these crisp, cayenne-seasoned breadsticks. Active time: 1 hr Start to finish: 2 3/4 hr

Legend has it that these cornmeal and molasses rolls are named for a New England fisherman's curse on his wife: "Anna, damn her!" Regardless of what she may have done to upset her spouse, she was a great baker.

These pretty rolls are baked side by side in cake pans. To serve, turn the rolls out of the pans, and let your guests pull them apart.

Try this recipe, inspired by a visit to a pizza truck in Normandy!

Wemonrat Pok, an immigrant from Thailand, opened Siam House 11 years ago near the campus of Indiana University in the lively college town of Bloomington. It's a family business — Wemonrat is the chef, and her aunt and cousin help out with the cooking. The elegant restaurant with several small dining rooms occupies a lovely old home. Thai sculptures and creaky hardwood floors add to the charm; great food and an accommodating staff keep locals coming back. The batter and bananas can be prepared ahead of time, leaving only the frying to do at the last minute.

This bread uses a yeast starter, which enriches its flavor and texture. Be sure to prepare the starter one day ahead. Humidity makes the crust crisper, so the recipe calls for spritzing the oven with water; simply use a standard spray bottle and tap water.

These all-American rolls are so flaky and buttery that everyone will want seconds. Be sure to begin preparing the dough a day before serving because it needs to be refrigerated overnight.

Don't be put off by what might look like a complicated technique. It takes more time to describe how to make Parma braids than it does to actually assemble them. Slightly salty and very buttery, these savory croissants are hard to resist. Active time: 2 hr Start to finish: 18 hr

This recipe was created to prepare <epi:recipeLink ="14257">Miniature Olive Focaccias with Marinated Peppers</epi:recipeLink>.