I can’t really tell a big difference since it’s both rye and buckwheat. I’d tend to say that it doesn’t create that smeary/sticky texture as rye does though (which I guess is due to the pentosans). Give it a try if you can find the flour. Just 10% gives a really nice taste!
I’ll pick some up! Luckily, I’m in Eastern Canada and buckwheat is quite common. It is a traditional flour in Acadian cooking. They make these crumpet like pancakes with it: https://en.wikipedia.org/wiki/Ploye
How do you find working with buckwheat? Is it similar to rye?
I can’t really tell a big difference since it’s both rye and buckwheat. I’d tend to say that it doesn’t create that smeary/sticky texture as rye does though (which I guess is due to the pentosans). Give it a try if you can find the flour. Just 10% gives a really nice taste!
I’ll pick some up! Luckily, I’m in Eastern Canada and buckwheat is quite common. It is a traditional flour in Acadian cooking. They make these crumpet like pancakes with it: https://en.wikipedia.org/wiki/Ploye