sourdough buckwheat
Hi guys!
I've returned to bread baking after a hiatus of a decade or two. In my previous life, my sourdough breads always needed a little boost with commercial yeast. This time, I've decided to look after my pet better, and to bake without commercial yeast. Not that I think commercial yeast is a bad thing. I just want to be able to get sourdough bread right every time, using only my starter. Then we'll see.
I have been experimenting voluntarily, e.g. trying the folding method instead of kneading, and involuntarily, e.g. baking with KAF's white whole wheat flour, which I bought by mistake and which I didn't even know existed. My first attempt was hilariously disastrous, and you can read about it here. But every time, I learn something new, which makes this adventure all worthwhile.
My latest is a buckwheat version of the sourdough bread from Susan's blog Wild Yest.
I learn a lot from the discussions on this forum, so a big thank you to all.
You must have a good source for bread if you can take such a long vacation from baking. Your photo is very nice! I have never had anything buckwheat except pancakes in the mountains of Virginia with so much suryp that you might as well say I have never tasted buckwheat - after seeing this loaf I have a hankering to taste buckwheat. What kind of oven was it baked in ?
Thanks for sharing and welcome back to baking.
Ben
Hey Ben, thanks for the nice comments. I too had never had anything buckwheat except pancakes, which is why the taste of the bread on the very first day was sort of disconcerting, a weird mismatch of pancake taste and bread texture. But when it mellowed out the next day, it was truly pleasant. Would I repeat it? Maybe every now and then, but there are so many things to try...
I have the same crappy oven I inherited with the house over twenty years ago. The only change is that there's no longer a light in it - the bulbs kept shattering because of the repeated very high temperatures during my previous bread baking life.
murvet