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!
Not bad!
