10% whole rye 10% buckwheat 80% white wheat 70% hyrdration
Might post crumb when cooled off :)
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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
Not bad!
Thanks, the taste is good as well :)
