Buckwheat Whole Wheat Sourdough Hokkaido Milk Bread
I still have a bag of whole buckwheat flour from Anita’s Mill that I am finding hard to use up. I decided to try it in a milk bread for something a bit different. Then because buckwheat has no gluten I decided I’d use it in the tangzhong and also as half the flour in the levain. Buckwheat is neither a grain nor a grass, in fact it is a flowering plant related to rhubarb and sorrel. It is considered a pseudo cereal. The seeds of buckwheat are what is used to make the flour and it is becoming in vogue at the moment in French bakeries for bread.
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