buckwheat and teff usage - more liquid?
when I use buckwheat and teff, my dough requires more liquid, usually about 1/2C to get to the consistency I'm use to.
is this kind of to be expected because both are "not really" grain, or ...........?
2c 90% mixed flour sponge
1T gluten w/ Vit C
1/2t malt powder
2.5T unhopped dark malt syrup
some yeast sometimes.