Susan - So glad you got this up before the weekend! I have kicked off the KAF Weekend Butterama with The Best Brownies Ever (always a hit) and tomorrow I'm tackling these babies! My question is this: were I to use wheat flour in these, how much of the white would I sub for in order to maintain the mainstays of the croissant? I'm looking forward to making freezer pastries for quick breakfasts. :) Hi Kate, Susan's on the road right now, but I let her know about your question. I'm sure she'll post a reply when she gets back. :) ~ MaryJane No need to wait! Laptops are wonderful....Kate, if you're going to add some whole wheat, I strongly recommend using whole wheat pastry flour if you have it. The grind is finer and you're less likely to shred the dough "envelope" with pastry. If you're using other whole wheat, you may want to up the moisture a bit so there's enough in the dough to soak and soften the bran. Have fun! Susan

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