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Submitted by subfuscpersona on December 6, 2008 - 3:27pm

article on buckwheat from the SanFrancisco Baking Institute

article on buckwheat from the SanFrancisco Baking Institute - Fall '08 newsletter

Renewed Respect for Humble Buckwheat

http://www.sfbi.com/FileUpload/files/SFBINewsFall08.pdf

‹ Is it possible to make whole grain Italian or French type bread? doubling & tripling recipes - do you double & triple the instant yeast? ›
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Submitted by swtgran on December 8, 2008 - 9:01am.

Thanks for the article. 

Thanks for the article.  Having come from Preston county, WV, and eaten my fair share of buckwheat cakes, I found the article very interesting.  Terry R

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