I like experimenting with different flours to see the nuances they bring to breads. Here is a recent bake using a small amount buckwheat flour. It is a large batch that I built for the amount of starter that I had made the night before using the Hamelman method for Vermont SD. It made 4 loaves that averaged about 750 gm after cooling. Besides the beautiful color it brings to a loaf, it adds a nutty flavor that, it turns out, works surprisingly well with brie and camembert cheese spread on it. The crumb is moist and chewy and the crust has a great crunch. If you like dark baked loaves, this one's for you.