Hi TFL members ...
tried making bread with buckwheat groats - soaked them and sprouted them along with quinoa. and ground them after they sprouted overnite
However, the next day the top layer of the batter turned pink. I did keep the lid ajar slightly to help with the rise . I just mixed in the batter altogether and continued with the batter and kept aside for 1 hour to rise. Again after rising the top layer turned pink color.
Finally discarded the whole batter
Please help what did i do wrong
Appreciate reading my post
Will look for a recipe on this forum for sprouted buckwheat bread
Quite normal for buckwheat.
Oops... you discarded the whole batter. Perhaps ask first before doing anything rash. In my experience I have found that it occurs more so when salt is not included in the fermenting batter. I have since switched to adding salt when the buckwheat is blended and it doesn't seem to happen as much. Might be just a coincidence though as I also cover the buckwheat properly so it isn't as exposed to the air. This, and not the salt, may be the reason why it doesn't happen as much but either way it's just the property of buckwheat.
Try it again but this time add the salt when blending and cover it properly. Out of curiosity see if that helps. If it still turns pinkish/purplish then nothing to worry about.
P.s. pink mould in starters one needs to be careful with and should be discarded.
Thank you Abe for all your help and giving me suggestions to work with buckwheat in the past.
Thank you for the wonderful tip regarding salt - just got a bit nervous seeing the pink film appearing on the batter. Will also keep the batter container closed well.
Appreciate all your help