I cook with chestnuts frequently--have a friend that has about 200 trees she harvests and sells the nuts at a local farmers' market--I get the leftovers free.

I'm not sure sourdough and chestnut flour will do much together. Chestnuts, at least the ones I get, have subtle flavor. Consider this: make a mild sourdough, and add 100 gms or so of coursely chopped, roasted chestnuts. Optionally, adding some herbs like thyme or tarragon might be interesting.

Good luck, sounds like a great experiment.

Yep. Grate 100g of them and just throw them into a dough recipe. Don't think you will taste them though.

I would put them whole into the pan with a roast and let 'em carmalize in the juices. 

Smash them with some sugar and on low heat turn them into a bread spread. (like jam)

Another is saute with vegies in a wok.  

Crush into chunks or slice thin and marinade in a vinaigrette before adding to a fresh green salad.

Mini

In some parts of France I believe they used to make bread out of chestnut flour (farine de chaitagne) because it was easily available (free) compared to wheat flour. But there is no gluten in it so the bread must have been very heavy.

I've seen a recipe which recommends using 20 to 50% chestnut flour to bread flour to get a better texture.

Pat.

Just for info, because some did post, I made 2 kg of dough into 3 smallish loaves using about 10-12 % whizzed chestnut (to a state I would call between "meal" and "chopped"), about 5% W'Wheat and about 5 % wholemeal rye.

It came out with a distinct sweet/nutty aroma when baked and is a really nice bread, and although not that "chestnutty" to taste - you can detect it if you "look" for it. At that percentage, there was no impact on the rise. The bigger bits were suspended in the dough like you would get with a grain bread. Next time I try it I might up the chestnut to say 15-20% and see how that goes.  

Thanks for posts.