My husbands gluten intolerance inspired me to look for other possibilities. I started to play with raw buchwheat flour using rye bread starter. It worked and i mastered the buchwheat bread so well i started to teach other people how to do it. My buchwheat bread workshops are quite popular. I have bern teaching this knowledge in Finland and London as well!
Notes: 1) buchwheat is starchy and gets "slimy" when soaked even when you use flour instead fullgrain 2) the dough is so much more liquid than most bread bakers are used to 3) it only takes 35-60 min to let the dough rise before baking! The biggest mistake is to let it rise too far - it will make it collapse while baking!
- Cup Raw buckwheat
- % Buckwheat flour, water, a little bit of sugar