BUCKWHEAT SOURDOUGH
Buckwheat has a very unique flavour and aroma and is a great addition to add depth to your baking. Unfortunately, buckwheat flour does not form gluten so baking
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at naturespath.com.
Cooking tools:
- Cast iron dutch oven
- Pizza stone
- Proofing basket
- Instant-read thermometer
- Kitchen scale
- Lame
- Cooling rack
- Mixing bowl
- Kettle
- Spoon
- Kitchen towel
- Parchment paper
- Oven
- Kitchen timer
Ingredients
- 130 g Anita’s All Purpose White Flour
- 130 g Water
- 15 g Mature sourdough culture
- 170 g Anita’s Wholegrain Buckwheat Flour
- 400 g Very hot water (170-180F)
- 335 g Anita’s All Purpose White Flour
- 200 g Anita’s Stone Ground Whole Wheat Flour
- 310 g Water (room temperature)
- 17 g Fine sea salt
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