For the first time in my 4-year's of sourdough baking I used buckwheat in my recipe at the ratio of 1:6. Only because I did not have enough of my usual flour and I use buckwheat for pancakes/crepes. I am pleasantly surprised with the result and will definitely use it again. The crumb was quite elastic and had a sweeter nuttier twang and of course as a wholegrain it makes for a healthier loaf.
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Was your dough more slack and sticky than normal? I've only tried buckwheat flour once and found it almost unmanageable. I found that toasted whole buckwheat gave nice flavour and crunch though. Perhaps I'll go back and try the buckwheat flour again.
Hi Mesourman
I don't think that the dough was more slack or sticky. Sometimes my usual recipe goes like this for no reason I can fathom but it still makes a nice loaf. Also because I only used 1:6 ratio with the other being one and half cups of strong white bread flour, half a cup of rye flour, half a cup of semolina and of course the half cup of buckwheat. From my experience with using buckwheat for pancakes it does get very sticky as it absorbs a great deal of water. However just that little bit of buckwheat did make all the difference to the taste and made a nice change. I don't usually experiment like this but I had a lovely active starter and did not want to put it back in the fridge so made a loaf with what I had in the house at the time.