Perfect sourdough

Age

8Years
Color

Country of origin Serbia

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

100%
Liquid Flour Other
Buckwheat

Since 2011

I want to see what will be when I bake products

Characteristics

Green colour. Open structure. Fine and unusual taste.

Taste & flavour

Buckwheat top shot
Buckwheat jar shot
Buckwheat front shot
Buckwheat rising shot

Recipe

Starting ingredients

  • 100% Whole grain buckwheat flour
  • 100% Water

Feeding ingredients

  • 100% Buckwheat flour
  • 100% Water
1
Feeding frequency is 24 hours. If you for example take out 500gr of sourdough then you add 250gr whole grain flour and 250ml warm water and mix it all. Repeat this every 24 hours. If you use some amount of sourdough you must add same amount of flour and water.
100% Buckwheat flour 100% Water

Working method

1
1. Add 200gr of whole grain buckwheat flour, 200ml warm water and tea spun of honey. Mix all ingridients in a jar cover with cloth and let it rest on room temperature for 48 hours.Repeat this but without honey and rest another 24h. Then again after 24h and let it rest for 24h.. Sourdough is ready to use.
100% Whole grain buckwheat flour 100% Water

Result

Bread

Open structure. Great crumb.
Buckwheat Bread first overview
Buckwheat Bread second overview
Buckwheat Bread first slice
Buckwheat Bread second slice

Preserve your sourdough for the future

Create your own

Comments

If somebody try to make bread with buckwheat sourdough please send me a pictures.