Here is my latest creation! I borrowed the Idea from "local Breads" for this Buckwheat Batard. Overall I am happy with the bake but want to get more buckwheat flavor out of the bread. I may try retarding in the refrigerator to coax out some more flavor. I used only 10% Buckwheat and 90% Bread flour at a 70% hydration with 25% prefermented flour in this sourdough.
So I have some questions for anyone who cares to weigh in.
Has anyone had any good experiences with buckwheat in higher percentages than 10%?
Any gluten free folks have any thoughts on a buckwheat only starter. I tried this once and failed miserably.
Anyone have any luck with buckwheat loaves using AP flour? The texture was a little gummy for my taste. I believe this was due to the bread flour. My fear is that if I add in some AP flour the thing won't hold together with the gluten-less buckwheat.
Any thoughts or suggestions are welcome!