I was excited to get back to baking with the end of Passover. After putting all of the Passover stuff away, I found my starter that has been dormant for the last week and half, and started to feed my starter. I also thought I had some whole wheat, rye, and spelt.
The next morning I found out that I did not have much flour and had two kilos of Buckwheat and a 70% whole wheat. So I did a quick search on making buckwheat sourdough and decided to give the following a try:
Working with buckwheat is very differnet from other flours, such as rye, whole wheat, white, and spelt, so I had to pay close attention to the mixing to make sure that everything was mixed properly. (I mix by hand).
I let the dough rise for an hour and then did a few folds.
After 5 hours of total rising, I shaped the dough into two loaves and placed them into broftform for the last rising.